Low Sodium Whipped Ricotta Honey Dip
This low sodium whipped ricotta and honey dip is the perfect sweet and savory dip, and a fantastic low sodium snack recipe! It’s creamy, flavorful, and has a wonderful pop of flavor.
Start by whipping ricotta cheese, honey, and lemon zest in a food processor, then topping the dish with a little extra honey and crushed nuts. This dip is great for fruit, Graham crackers, or spread on your favorite low sodium bread. See our step-by-step photos below to make this dip today.
Want more low sodium snacks? Try our low sodium white chocolate dipped pretzels, peanut butter rice cakes with bananas, and our favorite sweet low sodium fruit salad.
OK, this recipe is a 10/10 winner, and I’ve been so excited to share this one here! It’s simple, ready in 15 minutes, and SO good. Even my husband said it was one of the best snacks he has ever had… high praise coming from my recipe tester 😉
With just 4 ingredients, this dip is an impressive and inexpensive dip to bring to a party, potluck, or gathering. And it’s a major crowd pleaser! You can serve it with a variety of fresh fruits, cookies, or unsalted pretzels to dip.
Notes from Our Kitchen
- A simple and flavorful snack that is ready in 15 minutes (or less)!
- This no-cook recipe makes a great last minute side dish, appetizer, or snack idea.
- A great sweet treat, that is perfect for serving with fresh fruits… any time of year.
- It has a great combination of creamy and crunchy textures, sweet and savory flavors.
- Anyone can make this dish perfectly, just follow our step-by-step photos below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
Ricotta cheese is one of my favorite low sodium cheeses, it’s creamy, mild in flavor, and versatile in both sweet and savory recipes (see our low sodium ricotta pizza recipe, yum)! Most store-bought varieties are low in sodium, but if you are feeling adventurous, you can make your own low sodium ricotta recipe with just 2 ingredients.
This dip uses honey as the sweetness factor, which is a classic pairing with ricotta cheese. Not necessary, but as a beekeeper, I always recommend buying local honey to support apiaries in your town or county. Farmers markets or health food stores, or even your local beekeeping store will have honey close by.
The lemon zest in this recipe really adds a nice brightness and acidity, and ties the flavors together. I highly recommend fresh lemon zest… it does take a minute or two of work, but believe me it is worth it.
And I like finishing the dip by serving it with a garnish of crushed unsalted pistachios. I was able to find pre-shelled unsalted nuts at my store, and I really like the color from the pistachios. They also add a nice sweet flavor.
Additions and Substitutions
If you are looking to reduce the sugar in this dip, you can use a sugar-free maple syrup in place of the honey. The texture will be similar when whipped.
If you don’t have unsalted pistachios, try other unsalted nuts! Pecans, pumpkin seeds, crushed cashews, or candied walnuts would be great substitutions.
Try different flavors! Add a spoonful of fruit jam into the ricotta and honey before mixing it to add more depth.
You can also top with mini white chocolate chips for a more desserty feel… just yum!
Step-By-Step Photos & Directions
Step 1: In your food processor, add the ricotta cheese. Drizzle in the honey.
Step 2: Zest the rind of the lemon into the ricotta. Make sure to only zest the yellow part, and not the white part which can be bitter.
Step 3: Turn on the food processor, and process the ricotta cheese for 2-3 minutes until it’s smooth, creamy, and whipped.
Step 4: Transfer the whipped ricotta and honey into a serving dish. Spread the ricotta cheese in an even layer.
Step 5: Pour additional honey over the top, and sprinkle crushed pistachios over the top.
Step 6: Serve with low sodium graham crackers, fresh fruit, or low sodium bread and enjoy!
Recipe FAQs
This dip has 72mg sodium per serving – however, it will vary based on the ingredients you use in your kitchen. The sodium amount doesn’t include anything you decide to use as a dipper.
Store any leftovers in an airtight container and refrigerate for up to 5 days.
As a dip it’s best served fresh. Freezing can cause the ricotta to separate and it may not thaw well, so I would recommend using it within 5 days of making.
Serving Suggestions
- I found some great low sodium graham crackers that I had on hand, which were the perfect not-too-sweet addition.
- Fresh fruit is particularly good for this dip. Try whole strawberries, sliced apples, cubed pineapple, sliced melon or cantaloupe, or even grapes!
- Savory dippers like unsalted pretzels or crackers are great in a pinch if you want a sweet/savory combination.
- Or go full dessert mode… and dip cookies into this dip! You can try cookies or biscotti.
- You can even use it as a cannoli filling!
More Low Sodium Snack Ideas
- Low Sodium Jam Thumbprint Cookies
- Low Sodium Jalapeno Poppers Recipe
- The best Low Sodium Cheese Ball Recipe
- Low Sodium Chocolate Peppermint Bark
- Low Sodium Sour Cream and Onion Dip
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Low Sodium Whipped Ricotta Honey Dip
Equipment
- food processor
- Serving Bowl
Ingredients
- 24 ounces low sodium ricotta cheese
- 2 tablespoons honey plus more for garnish
- 1 lemon zested
- ¼ cup unsalted pistachios crushed
Instructions
- In your food processor, add the ricotta cheese. Drizzle in the honey.
- Zest the rind of the lemon into the ricotta. Make sure to only zest the yellow part, and not the white part which can be bitter.
- Turn on the food processor, and process the ricotta cheese for 2-3 minutes until it’s smooth, creamy, and whipped.
- Transfer the whipped ricotta and honey into a serving dish. Spread the ricotta cheese in an even layer.
- Pour additional honey over the top, and sprinkle crushed pistachios over the top.
- Serve with low sodium graham crackers, fresh fruit, or low sodium bread and enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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