There are some recipes that don’t require much effort but somehow make an ordinary afternoon feel just a little more beautiful. This honey ricotta dip is one of those recipes.

It’s creamy, bright, and lightly sweet, with fresh lemon and thyme balancing the richness of the ricotta. I love setting it out with a big platter of crisp vegetables, but it’s just as happy alongside crackers, toasted baguette slices, or even fresh fruit.

The best part? It comes together in about five minutes.

Ingredients

• 1 (15-ounce) tub whole milk ricotta
• Juice of 1 lemon
• Zest of 1 lemon, reserved
• 1 tablespoon basil-infused honey
• 1 tablespoon more honey, for drizzling on top
• ¼ teaspoon salt
• 1 tablespoon fresh thyme leaves

Instructions

1. In a food processor, combine the ricotta, lemon juice, basil-infused honey, salt, and fresh thyme.
2. Whip everything together for about 30 seconds.
3. Spoon the dip into a serving bowl and swirl the top with the back of a spoon.
4. Drizzle with the remaining tablespoon of honey.
5. Finish with the reserved lemon zest and a few extra thyme leaves.

Serve immediately, or refrigerate until ready to enjoy. This dip pairs beautifully with:

• Carrot sticks
• Cucumber slices
• Snap peas
• Bell pepper strips
• Radishes
• Celery
• Cherry tomatoes
• Toasted baguette slices
• Crackers
• Apple or pear slices

A Few Notes

• Whole milk ricotta makes the creamiest dip, so I wouldn’t substitute low-fat if you can help it.
• If you don’t have basil-infused honey, regular honey works just fine. The basil honey simply adds a subtle herbal note that complements the thyme and lemon. Plus it sounds very fancy.
• This dip keeps well in the refrigerator for up to three days. Add the final drizzle of honey and lemon zest just before serving for the freshest presentation.