Whip up this sweet and salty Hot Honey Whipped Ricotta Recipe made with sweet potatoes, sage, and pomegranate arils! Serve with crostini, veggies, chips, and more.

A Quick Look

Recipe Name: Hot Honey Whipped Ricotta Recipe
Ready In: 30 minutes
Serves: 2 cups
Main Ingredients: whole milk ricotta cheese, olive oil, salt, pepper, butter, sweet potato, sage leaves, salt
Why You'll Love It: Whip up this sweet and salty Hot Honey Whipped Ricotta Recipe made with sweet potatoes, sage, and pomegranate arils! Serve with crostini, veggies, chips, and more.

Whipped ricotta with honey is a must try

I'm sure most people will agree: a dip recipe is always a good idea. And when a dip can be enjoyed with multiple foods (AKA dip "vehicles"), it earns serious bonus points!

This hot honey whipped ricotta recipe is a delicious dip made with an olive oil and cheese base. We add flavor with a sweet potato layer before finishing it off with sage, salt, pepper, pomegranate arils, and hot honey! When all is said and done, you can enjoy this delicious recipe with your favorite dippable vegetables, pita bread, chips, crostini, and more.

Ingredients in this hot honey whipped ricotta recipe

Here's a breakdown of everything you'll need to create your own homemade honey ricotta. From the sweet potato and sage to the pomegranate arils and honey, we're packing in some serious flavor! That mix of salty, sweet, and hot is to die for.

Ricotta cheese: As is likely expected, the base of this recipe is made of ricotta! You will need 16 oz of the cheese (a whole milk version).
Olive oil: 2 tablespoon of olive oil contribute to the flavor and texture of the recipe.
Salt & pepper: Next, we will mix in ½ teaspoon of salt and ¼ teaspoon of pepper.
Butter: 2 tablespoon of butter will help make the ricotta extra creamy.
Sweet potato: For the sweet potato portion of the recipe, you will need ½ of a large potato, diced very small.
Sage: 5 sage leaves add a delicious, earthy flavor to the dip. Roughly chop the sage before adding to the recipe.
Salt & pepper: Add a bit more salt and pepper next. Use ¼ teaspoon of each.
Pomegranate arils: Add some sweet flavor with ¼ cup of pomegranate arils!
Hot honey: Last but not least, this whipped ricotta dip is made complete with the addition of ¼ cup of hot honey.

Photo of ingredients for Hot Honey Whipped Ricotta Recipe with labels.

hot honey whipped ricotta in food processor

Kitchen tools you'll need to make this recipe

To make this whipped ricotta recipe, you will need a food processor, serving bowl, small spatula, and large saucepan.

Grab ¼ tsp, ½ tsp, 1 tbsp, and ¼ cup sized measuring cups to properly measure out all of your ingredients.

How to make homemade hot honey whipped ricotta

When a food processor is involved, the recipe usually gets 5 times easier! Lay off the manual mixing and let the processor get the ricotta and oil mixed to perfection. Then, we'll prepare the potatoes, assemble the dish, and enjoy!

To begin, use a food processor to whip together the ricotta, olive oil, salt, and pepper. Then, pour the mixture into a serving bowl.

Next, use a large saucepan to heat 1 tablespoon of butter over medium-high heat. Add the sweet potatoes and cook for 5 minutes. Then, add the sage and 1 additional tablespoon of butter. Cook for another 5 minutes until the potatoes are softened.

Season the potatoes with salt and pepper.

Pour the potatoes over the ricotta, top with pomegranate arils, and drizzle with hot honey.

How to enjoy this whipped ricotta recipe

Whipped ricotta can be served in a number of ways.

Enjoy it with vegetables like cucumbers, carrots, or bell pepper slices. You could even enjoy it with cherry tomatoes!

For a saltier snack, go with thick pita chips, pita bread, or crostini.

Optionally prepare whipped feta without the heat

Absolutely! If you're not a fan of spicy foods, feel free to use regular honey in place of hot honey. It's a super simple swap that will still create a delicious result!

If you liked this recipe, you'll want to try these!

Craving some more dip recipes? Here are four more to try!

Recipe by Erin Antoniak and Photos by Bake and Bacon

Erin Antoniak