Description
This easy, creamy whipped ricotta dip with brown butter and sage is the perfect fall appetizer to serve (and impress) your guests.
Ingredients
Units
Scale
- 12 oz fresh whole milk ricotta (let stand out of the fridge for 5 to 10 minutes)
- 1/2 tsp extra virgin olive oil
- 2 tbsps butter (28 g)
- 2 stems fresh sage leaves, removed from the stem
- honey, for drizzling
- fresh pita, toasted bread/crostini or crackers for serving
Instructions
- Spoon the ricotta into a food processor along with 1/2 tsp of the extra virgin olive oil. Process on high until smooth, creamy and whipped, about two to three minutes. Set aside.
- Heat a skillet over medium heat and add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. During the last minute, add the sage leaves and let them fry in the butter. Remove and set aside.
- Dollop the whipped ricotta into a serving bowl/dish. Use the back of a spoon to make swooshes.
- Drizzle the brown butter all over and top with sage, followed by the honey.
- Serve with your choice of pita, bread or crackers and enjoy!
Notes
Fresh ricotta: this recipe tastes best with freshly made ricotta.
Room temperature ricotta: in order for the butter to not harden on contact, let the ricotta sit for 15 to 20 minutes after whipping, before adding the butter.