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!
PREP TIME
10 minutes
COOK TIME
5 minutes
INGREDIENTS
9
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
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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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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Pescetarian Shellfish Free Vegetarian| 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. | |
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