Umami Recipes
Umami Recipes


Whipped Ricotta Dip with Honey and Pistachios

6 servings


10 minutes

active time

10 minutes

total time


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


For the Roasted Pistachios

Preheat the oven to 350 degrees Fahrenheit.

Spread the pistachios in a single layer on a baking sheet.

Drizzle olive oil and salt on top.

Bake for 8-10 minutes or until the nuts are fragrant. Be careful not to burn!

For the Whipped Ricotta Dip


Add the ricotta, cream cheese, heavy cream, lemon zest, lemon juice, salt, and cinnamon to the bowl of a food processor.

Pulse until the mixture is smooth and creamy.

Scoop the mixture onto a serving platter. Sprinkle the roasted pistachios on top. Add a drizzle of honey, if desired.

Serve with dippers of choice.

Store the whipped ricotta dip (without the pistachios) in an airtight container in the fridge for 2-3 days.


Serving Size



258 kcal

Total Fat

20 g

Saturated Fat

11 g

Unsaturated Fat

8 g

Trans Fat



59 mg


484 mg

Total Carbohydrate

11 g

Dietary Fiber

1 g

Total Sugars

7 g


11 g

6 servings


10 minutes

active time

10 minutes

total time
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