Description
This autumn whipped ricotta dip captures everything I love about fall: simple ingredients transformed into something truly special. With its velvety texture and warm autumn spices, this dip has become our go-to appetizer for everything from casual weeknight dinners to holiday gatherings.
Ingredients
Scale
2 cups Whole milk ricotta cheese
4 ounces Cream cheese, softened
3 tablespoons Pure maple syrup
1 teaspoon Ground cinnamo
1/4 teaspoon Ground nutmeg
1 teaspoon Vanilla extract
Pinch Salt
2 tablespoons Honey for drizzling
1/4 cup Chopped pecans
Instructions
- Add the ricotta cheese and softened cream cheese to a food processor. Pulse several times until smooth
- Add the maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Process the mixture for about 2-3 minutes until it becomes light and fluffy
- Transfer the whipped ricotta dip to a shallow serving bowl. Use the back of a spoon to create gentle swirls on the surface
- Drizzle the honey generously over the top of your autumn whipped ricotta dip. Sprinkle the chopped pecans across the surface
- Serve immediately, or refrigerate until ready to use
Notes
For a vegan version, use cashew cream and vegan cream cheese.
Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 156 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 28 mg