Ingredients:

  • 15 ounces Whole Milk Ricotta Cheese (drained)
  • 4 ounces Cream Cheese, softened
  • 3 Tablespoons Honey (for base mix)
  • 1 teaspoon Fresh Lemon Zest
  • 1/4 teaspoon Fine Sea Salt
  • Pinch of Freshly Ground Black Pepper
  • 1/3 cup Dried Apricots, finely diced
  • 2 Tablespoons Honey (for topping)
  • 1 Tablespoon Water or Orange Juice
  • 1/3 cup Pistachios, shelled and coarsely chopped
  • 1 Tablespoon Good quality Extra Virgin Olive Oil
  • Flaky Sea Salt (for finishing)

Instructions:

  1. If necessary, drain the ricotta in a sieve lined with cheesecloth or a coffee filter over a bowl for at least 30 minutes. Pat dry gently.
  2. Whip the Base: Combine the drained ricotta, softened cream cheese, 3 Tbsp honey, lemon zest, salt, and pepper in a food processor. Process until completely smooth and creamy—about 1-2 minutes, scraping down the sides.
  3. Toast the Pistachios: Briefly toast the chopped pistachios in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside to cool completely.
  4. Simmer the Apricots: In a small saucepan, combine the diced apricots, 2 Tbsp honey, and water/juice. Warm gently over low heat for 3-5 minutes, stirring until the apricots have plumped slightly and the mixture is syrupy. Remove from heat and allow to cool slightly.
  5. Assemble the Dip: Transfer the whipped ricotta mixture to your serving bowl.
  6. Layer and Garnish: Spoon the honeyed apricots evenly over the top of the ricotta. Sprinkle generously with the toasted pistachios.
  7. Finish: Drizzle the entire surface with the final tablespoon of good olive oil and finish with a delicate scattering of flaky sea salt. Serve immediately or chill for up to 4 hours.