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Everyone deserves to have a tasty appetizer regardless of their dietary restrictions and truthfully, it is really hard to find a holiday appetizer that doesn't contain gluten or dairy.
This whipped ricotta dip is inspired by the viral whipped feta dip but 100% dairy free! The toasted honey walnut topping and black pepper and rosemary in the dip is a beautiful fall pairing!
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Serves 6
Ingredients:
1 container Kite Hill Almond Ricotta
1 Gluten Free Baguette
½ cup chopped Walnuts
1 tbsp butter
¼ cup Honey
1 tsp Rosemary
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Red Pepper Flakes
Add your ricotta, half of your honey, rosemary, salt, black pepper, and red pepper flakes to a bowl and use a hand mixer to whip until light and fluffy.
Toast your walnuts on the stove with the butter and the other half of the honey.
Slice your baguette into equally sized pieces, place on a baking sheet and toast under a broiler for 3-5 minutes.
Place your whipped ricotta in a dish and top with the toasted walnuts. Serve with the toasted baguette and enjoy!