Ancient Crunch
Appetizer
Light, creamy, and just sweet enough, this Whipped Honey Ricotta Dip pairs perfectly with the salty crunch of MASA White. Fluffy whipped ricotta, a drizzle of golden honey, and the fresh zing of lemon, it’s the kind of appetizer that disappears in minutes.
Bag of MASA Chips White Corn
15 oz whole milk ricotta
1 tbsp olive oil, plus extra for drizzling
1 tsp lemon juice
1 tbsp honey
Salt, to taste
Drain the ricotta. Place a cheesecloth in a strainer and set it over a bowl. Spoon in the ricotta, then place a plate on top to gently press out excess moisture. For the creamiest texture, let it sit for 30–60 minutes.
Blend until smooth. Transfer the drained ricotta to a food processor. Add olive oil, lemon juice, honey, and a pinch of salt. Blend until light and creamy.
Serve it up. Spoon or pipe the whipped ricotta into a serving bowl. Drizzle with extra olive oil and sprinkle with sea salt flakes.
Enjoy! Serve with MASA White Corn Chips for the perfect blend of creamy, salty, and sweet in every bite.
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