First off, Happy Thanksgiving! Hope you all are off relaxing and eating well with those you love.
A prologue: one of my favorite easy breakfasts is toasted bread spread with ricotta cheese and drizzled with honey. In fact, since I’ve had leftover ricotta from this very recipe, that’s what I’ve been eating for breakfast for the past three days.
But enough about me. Let’s talk about this gloriously simple dip (so simple you could still make it to precede Thanksgiving dinner, if you’re in need of something last-minute), inspired by Joy the Baker’s Whipped Ricotta with Honey and Ghost Pepper Salt.
Pretty, isn’t it? And lusciously sweet-spicy, too. All you need is a quarter cup of cream cheese, two cups of ricotta, and two tablespoons of heavy cream, whipped to smooth, airy perfection with an electric mixer. Swirl gracefully with a spoon, and top with honey and spices. Now, Joy‘s (probably perfect) version uses ghost pepper salt and black pepper, but I couldn’t find ghost pepper salt, so I subbed in sea salt flakes and cayenne along with my black pepper and served it with a sourdough baguette. I imagine you could put your own spin on this (I’ve been known to make a dip with minced raw garlic and honey, so that could be an interesting addition here) – and it literally takes all of 10 minutes. And so pretty!