Hot Honey and Chili Oil Ricotta Dip

Written By Callie Moylan

Hot Honey and Chili Oil Ricotta Dip

8 oz. ricotta

1/2 pint sliced cherry tomatoes

2 tbsp. hot honey

2 tbsp. chili oil

1 baguette, sliced

Spread the ricotta on the bottom of a plate or platter. Slice the cherry tomatoes in half. Evenly distribute them on top of the ricotta. Drizzle over the hot honey and chili oil. Dip a slice of baguette into the ricotta and enjoy!

*I used Kite Hill Ricotta and Udi’s Gluten Free Baguettes*

Callie Moylan
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