Red Meat Allergy Friendly Whipped Ricotta with Honey and Lemon
Total time10 min
Prep time10 min
Cook time0 min
4.7(15)
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Learn more →Ingredients
6 servings
- 2 cups whole-milk ricotta
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
For serving
- 2 tbsp raw honey
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh thyme leaves or fresh basil, torn (optional)
- gluten free crackers or sliced cucumber, for serving
Instructions
- 1
Add the ricotta, 2 tbsp olive oil, lemon juice, lemon zest, and sea salt to the bowl of a food processor. Process on high for 1–2 minutes, scraping down the sides once halfway through, until the mixture is very smooth and noticeably lighter in texture.
- 2
Taste and adjust salt or lemon juice as needed. Transfer the whipped ricotta to a shallow serving bowl, using the back of a spoon to create a wide swirl across the surface.
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