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Enjoy this creamy whipped ricotta, honey and goat cheese dip on sandwiches or as a dip for assorted fruits. This is a simple 3 ingredient recipe that yields big flavor. And it’s also great in the oven topped with shredded asiago and parmesan cheese for a baked goat cheese dip that’s so creamy and decadent!
I love the flavor of goat cheese, but I also know that it is pretty strong and therefore not everyone is a fan of it. By combining it with ricotta cheese it becomes much milder in flavor. But it is still goat cheese, so if you don’t like it then this recipe probably isn’t for you.
Goat cheese is also a crumbly cheese and that makes it nearly impossible to spread onto a piece of crusty bread. But if you blend it for a couple of minutes in a food processer with ricotta and honey it becomes this spreadable and delectable creamy spread. It’s also great as a dip for crudités and deserves a spot on any charcuterie board.
Check out my blog on MAKE YOUR OWN ELEGANT CHARCUTERIE BOARD.
Baked goat cheese and ricotta dip
This dip is also wonderful baked in the oven, simply place it into an oven safe dish, sprinkle it with shredded asiago, mozzarella or parmesan and black pepper. Then bake it in a 400-degrees F oven for 10-15 minutes. It’s perfect for dipping charred bread or vegetables in it!
I love to roast tomatoes, zucchini and garlic in olive oil for 15 minutes in a 400-degree F oven as well and then top my toast with that along with the goat cheese dip. It makes such a delightful snack or appetizer!
I have some other great appetizer ideas you may enjoy like my CRAB RANGOON DIP, FIESTA CORN DIP or SOUTHWESTERN EGG ROLLS.
Ingredients
- Ricotta cheese (whole milk)
- Goat cheese
- Honey
- Black pepper (optional)
- Shredded Italian cheeses (optional)
Instructions
- Place the ricotta on a large piece of cheesecloth inside a colander at room temperature. After 30 mins, using the cheesecloth, squeeze out as much liquid as you can. Add strained ricotta to a food processer.
- Add goat cheese and honey to the food processer and process on low for 30 seconds. Scrape down the sides of the bowl and process for another 30 seconds. Repeat 1 more time and then blend on high for 30 seconds more or until there are no clumps.
Straining the ricotta is not totally necessary in this dish but it will help it to become creamier. Ricotta cheese has a liquid component to it that will make the whipped ricotta and goat cheese dip a little runny.
Buy CHEESECLOTH HERE, I use the 100 grade.
This is the FOOD PROCESSER that I use and love, plus its very affordable!
Let me know what you think about this whipped ricotta and goat cheese recipe by leaving a 5-star rating or a comment or question below
WHIPPED RICOTTA, HONEY & GOAT CHEESE SPREAD
Equipment
- 1 Food Processer
Ingredients
- Cheesecloth 100 grade (optional)
- 14 oz Ricotta strained, whole milk
- 4 oz Goat cheese
- 1 tbsp Honey
- ¼ cup Shredded Italian cheeses for baked dip
- ¼ tsp Cracked black pepper for baked dip
Instructions
Whipped ricotta, honey and goat cheese spread
- Place cheesecloth inside a colander and let the ricotta rest in the cheesecloth at room temperature for 30 minutes to 1 hour.
- Squeeze the excess liquid from the ricotta by twisting the cheesecloth.
- Add the ricotta, goat cheese and honey into a food processer and blend until smooth, scraping down the sides as needed. Blend for 2-3 minutes.
Baked goat cheese dip
- Preheat oven to 400-degrees F.
- Place whipped ricotta, honey and goat cheese spread inside a small oven safe dish and sprinkle black pepper and shredded cheese on top.
- Bake for 10-15 minutes or until it becomes bubbly and is warm in the center.
Notes
