Whipped Ricotta Dip with Honey and Pistachios | Appetizers
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Cooking tools:
- Food processor
- Baking sheet
- Oven
- Measuring cup
- Measuring spoon
- Serving platter
- Airtight container
- Refrigerator
Ingredients
- ⅓ cup raw shelled pistachios
- Olive oil for drizzling
- 1 teaspoon sea salt (more or less to taste)
- 16 ounces whole milk ricotta cheese
- 2 ounces full-fat cream cheese
- ¼ cup heavy whipping cream
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ⅛ teaspoon ground cinnamon
- 2 Tablespoons honey or hot honey
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