🍓🍑 Whipped Ricotta Fruit Dip with Roasted Stone Fruits

(Soft, creamy, slightly messy — a dip that deserves to be scooped with a spoon or a crust of bread.)

This isn’t a sweet fluff. It’s a rustic dip made with whipped ricotta, roasted stone fruits, a drizzle of honey, and just enough lemon to brighten it up. It spreads, it melts, it drips — and that’s exactly the point.

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📝 Ingredients (makes ~1.5 cups dip + fruit):

For the dip:
• 1 cup ricotta cheese
• 2 tbsp honey
• Zest of ½ lemon
• Pinch of salt

For the fruit topping:
• 1 ripe peach or apricot, sliced
• ½ cup strawberries or cherries, halved
• 1 tsp olive oil
• Optional: pinch of thyme or rosemary leaves

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🔥 Instructions:
1. Whip the dip:
Blend ricotta, honey, lemon zest, and a pinch of salt until smooth and airy (1–2 minutes in a food processor or by hand with a whisk).
2. Roast the fruit:
Toss sliced fruit with olive oil. Roast at 400°F (200°C) for 12–15 minutes until soft and lightly caramelized.
3. Assemble:
Spoon the whipped ricotta onto a ceramic dish or bowl. Top messily with warm roasted fruit and any juices. Drizzle with a bit more honey.
4. Serve:
Scoop with crusty bread, crackers, or even fruit slices. Leave the drips — they’re part of the charm.

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