Carolina Kitchen: Hot Honey Whipped Ricotta Dip

Demonstrated by Laurie Aker, Earth Fare

INGREDIENTS:

• 16 ounces of whole milk ricotta
• 2 tablespoons extra virgin olive oil
• 2 tablespoons hot honey, or more to taste
• 1/4 cup chopped walnuts
• 1 1/2 tsp. Course sea salt
• Zest of half lemon
• 1-2 teaspoons red pepper flakes, per preference
• Fresh thyme, as desired
• Crusty baguette or crackers

INSTRUCTIONS:

1.Place the ricotta in the food processor along with extra virgin olive oil. Purée for 30 seconds, or until smooth. Transfer to a plate and spread out in an even layer with a spoon.

2.Evenly top the ricotta with hot honey, chopped walnuts, course sea salt, lemon zest, red pepper flakes and fresh thyme leaves.

3.Serve immediately with crusty baguette (crostini) or desired crackers on the side.