Honey & Walnut Whipped Ricotta Dip
Everyone deserves to have a tasty appetizer regardless of their dietary restrictions and truthfully, it is really hard to find a holiday appetizer that doesn't contain gluten or dairy. This whipped ricotta dip is inspired by the viral whipped feta dip but 100% dairy free! The toasted honey walnut topping and black pepper and rosemary in the dip is a beautiful fall pairing!
10 minutes
5 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 236 |
| Fat: | 17 g |
| Carbohydrates: | 20 g |
| Protein: | 6 g |
| Cholesterol: | 5 g |
| Sodium: | 268 mg |
| Fiber: | 3 g |
| Sugars: | 12 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 8 oz8 oz8 oz Dairy-free Ricotta (Kite Hill)
- 1 whole1 whole1 whole Gluten-free Baguette
- 0.5 cup0.5 cup0.5 cup Organic Walnuts, chopped
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- .25 cup.25 cup.25 cup Honey
- 1 tsp1 tsp1 tsp dried Rosemary
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add your ricotta, half of your honey, rosemary, salt, black pepper, and red pepper flakes to a bowl and use a hand mixer to whip until light and fluffy.
- Toast your walnuts on the stove with the butter and the other half of the honey.
- Slice your baguette into equally sized pieces, place on a baking sheet and toast under a broiler for 3-5 minutes.
- Place your whipped ricotta in a dish and top with the toasted walnuts. Serve with the toasted baguette and enjoy!
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