Irresistibly Creamy Whipped Ricotta Corn Dip for Summer Fun

A zesty Whipped Ricotta Corn Dip that combines velvety ricotta cheese with sweet corn and fresh thyme, drizzled with hot honey for summer gatherings.

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Prep Time 15

Cook Time 7

Total Time 22

Servings: 6 servings

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 cup Ricotta cheese or mascarpone for richer flavor
1 tablespoon Fresh thyme leaves or dried thyme if fresh is unavailable
0.5 teaspoon Kosher salt adjust to taste
0.5 teaspoon Crushed red pepper flakes omit for milder version
1 tablespoon Extra-virgin olive oil or avocado oil for a lighter option
2 cups Fresh or frozen corn grilled corn adds a smoky flavor
1 tablespoon Hot honey or regular honey with chili flakes
to taste pinch Flaky sea salt can be swapped with kosher salt

For Serving

1 pack Crostini or crackers gluten-free crackers or vegetable sticks are alternatives

Equipment

Skillet
Mixing bowl
Hand Mixer
Spatula

Method

Step-by-Step Instructions

Heat a skillet over medium-high heat and add corn kernels. Char them for about 5-7 minutes until golden.
In a mixing bowl, combine ricotta, thyme, salt, and red pepper flakes. Beat until smooth and creamy.
Gently fold charred corn into the whipped ricotta without overmixing.
Transfer the dip to a serving bowl. Drizzle with olive oil and hot honey, and sprinkle with flaky sea salt.
Serve with crostini or crackers, and enjoy!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days. Adjust seasoning to taste before serving again.

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