Whipped Ricotta Corn Dip Recipe
Introduction
This Whipped Ricotta Corn Dip is creamy, fresh, and packed with sweet charred corn and fragrant thyme. It’s a delightful appetizer perfect for gatherings or a simple snack with crostini or crackers. The addition of hot honey gives it a subtle kick and a lovely balance of flavors.
Ingredients
- 1 lb. ricotta
- 2 tsp. fresh thyme leaves, plus more for serving
- 1/2 tsp. kosher salt, or more to taste
- Pinch of crushed red pepper flakes
- 2 tbsp. extra-virgin olive oil, divided
- 1 1/2 cups fresh or frozen corn
- Store-bought or homemade hot honey, for drizzling
- Flaky sea salt, for sprinkling
- Crostini or crackers, for serving
Instructions
- Step 1: In a food processor, blend the ricotta, fresh thyme leaves, kosher salt, and crushed red pepper flakes until smooth, about 2 minutes. With the motor running, slowly add 1 tablespoon of olive oil and blend until combined. Taste and adjust salt if needed. Keep the mixture in the food processor bowl.
- Step 2: If using frozen corn, rinse it under cool water in a fine-mesh sieve to thaw, then pat dry with paper towels.
- Step 3: Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the corn and cook undisturbed for 1 minute. Stir and continue cooking until the corn is well charred and caramelized, about 3 to 5 minutes more.
- Step 4: Transfer about half of the charred corn to the food processor and pulse a few times to break it down slightly. This will give the dip some texture.
- Step 5: Spoon the whipped ricotta mixture into a serving bowl. Top with the remaining charred corn and a sprinkle of fresh thyme leaves. Drizzle hot honey over the top and finish with a pinch of flaky sea salt. Serve immediately with crostini or crackers.
Tips & Variations
- For a smoky twist, try grilling the corn instead of cooking it in a skillet.
- Use fresh corn during the summer months for the best natural sweetness.
- Swap thyme for fresh basil or chives for a different herbaceous note.
- Adjust the amount of crushed red pepper flakes for more or less heat, depending on your preference.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This dip is best served fresh, but you can reheat it slightly in the microwave to soften the ricotta if needed—just avoid overheating to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the whipped ricotta mixture and char the corn a few hours ahead. Store each separately in the fridge and combine just before serving for the freshest texture.
What can I use instead of ricotta?
You can substitute ricotta with cream cheese or mascarpone for a richer dip, though the texture will be denser. Greek yogurt can also be added for tanginess but will change the consistency.
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Whipped Ricotta Corn Dip Recipe
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Diet: Vegetarian
Description
This Whipped Ricotta Corn Dip is a creamy, flavorful appetizer perfect for entertaining. Blending fresh ricotta with thyme and crushed red pepper flakes creates a smooth base, complemented by sweet, charred corn. A drizzle of hot honey adds a spicy-sweet finish, making it perfect for serving with crostini or crackers.
Ingredients
Ricotta Mixture
- 1 lb. ricotta cheese
- 2 tsp. fresh thyme leaves, plus more for serving
- 1/2 tsp. kosher salt, plus more to taste
- Pinch of crushed red pepper flakes
- 2 tbsp. extra-virgin olive oil, divided
Corn
- 1 1/2 cups fresh or frozen corn
Toppings and Serving
- Store-bought or homemade hot honey, for drizzling
- Flaky sea salt, for sprinkling
- Crostini or crackers, for serving
Instructions
- Blend the Ricotta: In a food processor, blend the ricotta, fresh thyme leaves, kosher salt, and crushed red pepper flakes until smooth, about 2 minutes. While the motor runs, slowly add 1 tablespoon of extra-virgin olive oil and continue blending until fully combined. Taste and adjust seasoning with additional kosher salt if needed. Keep the ricotta mixture in the food processor.
- Prepare the Corn: If using frozen corn, place it in a fine-mesh sieve and rinse under cool water to thaw, then pat dry thoroughly with paper towels to remove excess moisture. This will help achieve better charring.
- Char the Corn: Heat a medium skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the corn in an even layer and cook undisturbed for 1 minute to allow charring. Stir and continue to cook for an additional 3 to 5 minutes, or until the corn is well charred and caramelized.
- Mix the Corn with Ricotta: Transfer about half of the charred corn back to the food processor with the ricotta mixture and pulse a few times to slightly break down the corn for texture. Do not over blend.
- Assemble the Dip: Spoon the whipped ricotta-corn mixture into a serving bowl. Top with the remaining whole charred corn and additional fresh thyme leaves. Drizzle generously with hot honey and sprinkle with flaky sea salt to enhance the flavors.
- Serve: Serve the dip immediately alongside crostini or your favorite crackers for a perfect party appetizer.
Notes
- For a dairy-free alternative, consider using a plant-based ricotta substitute, though the texture may vary.
- If fresh thyme isn’t available, you can substitute with dried thyme, but reduce the amount to 1 teaspoon as dried herbs are more potent.
- Hot honey can be substituted with plain honey or a drizzle of chili oil for a different spicy-sweet flavor.
- Make sure to pat frozen corn dry before cooking to achieve the best char without steaming.
- This dip is best served fresh but can be made a few hours ahead and refrigerated; bring to room temperature before serving for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: ricotta dip, whipped ricotta, corn dip, appetizer, party dip, charred corn, hot honey dip, easy appetizer
