Fresh ricotta is spiked with Nature Nate’s raw honey, lemon zest, and grated parmesan cheese in this delicious baked ricotta dip. Topped with crispy Brussels sprouts and pomegranate arils, it’s perfect for the holidays. Spread it on toasted baguette slices and finish it with a drizzle of honey for maximum flavor.
This post is sponsored by Nature Nate’s Honey Co. It also contains affiliate links. For more information, see my affiliate and sponsored content disclosures.
Leaves are falling, temperatures are dropping, and there’s a whole lotta late October energy in the air. The holiday season is right around the corner, and I’m kicking it off early this year with today’s recipe.
I created this baked ricotta dip for all of you to enjoy at your upcoming Thanksgiving, Christmas, and other holiday gatherings! Not only is it incredibly delicious, creamy, and decadent-yet-pillowy, it features one of my favorite brands. I made this recipe using Nature Nate’s raw honey, a product I have been using and loving for years.
Nature Nate’s is the best honey in the game. It’s raw, meaning it’s not overly processed, and has a really smooth texture. You can easily drizzle it straight out of the bottle, which is a big plus for me! Raw honey also contains compounds that may have health benefits. If you’re interested in learning more about raw honey, check out my post on 8 Ways to Pair Vegetables and Honey.
One of my favorite things about Nature Nate’s is that it pairs really well with veggies. The crispy Brussels sprouts on top of this baked ricotta dip are a perfect example of the unbeatable combo of honey and vegetables. The sweet honey is a great companion to the slightly bitter Brussels, and the creamy cheese really ties it all together.
I hope you enjoy this fun and unique way to enjoy some veggies and honey this holiday season!
How to Make Baked Ricotta Dip with Honey
For the full ingredients and instructions, scroll down to the recipe card at the bottom of the post. Here’s a preview of the super easy steps, followed by my expert tips.
- Preheat the oven to 400 degrees F.
- Prep your ingredients. Grate the lemon zest, peel apart the Brussels sprouts, and slice the baguette.
- Make the dip. In a mixing bowl, stir together the ricotta cheese, lemon zest, Nature Nate’s honey, olive oil, parmesan cheese, and salt to taste. Transfer this mixture to an 8-inch cast iron or other oven-safe skillet. Spread it out evenly in the skillet. Bake for 15 minutes.
- Make the Brussels sprouts. Next, transfer the Brussels sprouts leaves to a baking sheet. Toss with a small drizzle of olive oil, salt, and pepper, and spread out in a single layer. Bake for 8 to 10 minutes until crispy.
- Prep the toasties. While the ricotta and Brussels sprouts are in the oven, toast the baguette slices. Brush each side of each slice with a little olive oil, place the slices in a skillet, and toast for 2 to 3 minutes on each side.
- Broil the dip. When the ricotta dip has baked for 15 minutes (and the Brussels sprouts have been removed), switch the oven to the broiler setting. Broil the dip for 3 to 5 minutes until lightly browned on top.
- Serve. Remove the dip from the oven, top with the crispy Brussels sprouts leaves and pomegranate arils. Serve with the toasted baguette slices. Add an extra drizzle of honey before eating!
- Looking for Nature Nate’s honey to make this recipe? It’s available to purchase on their website, at many large grocery stores and retailers (like Target), and on Amazon.
- Baked ricotta dip with honey is best served right away, but you can prep some of it in advance. You can make the ricotta mixture (without the olive oil) and keep it covered in the fridge for up to 24 hours. When you’re ready to bake it, add the olive oil to the dip, transfer the dip to the skillet, quickly prepare the Brussels sprouts, and put both things in the oven. You can even pull apart the Brussels sprouts in advance and keep the leaves in the fridge to save more time.
- Look for big Brussels sprouts at the store, since they are easier to pull apart than smaller ones. Feel free to use pre-shaved Brussels sprouts (available at most stores) if you don’t have the time to pull apart the Brussels sprouts leaves. They just may not get as crispy.
- Leftovers will last for 2 to 3 days in an airtight container in the fridge, but the texture won’t be as creamy. Enjoy the dip cold, or reheat it in a skillet in the oven for 5 to 10 minutes. You may want to add a little more olive oil to improve the texture.
- I recommend serving the dip with toasted baguette slices, but you can also serve it with crackers or pita chips.
More Appetizer Recipes
If you love this baked ricotta dip with honey, you should check out some of my other appetizers. Readers love the Whipped Butternut Squash and Goat Cheese Dip, Holiday Cranberry Jalapeno Dip with Cream Cheese, and Lighter Spinach Artichoke Dip with Greek Yogurt.
Watch How to Prep Baked Ricotta Dip
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Baked Ricotta Dip with Honey and Crispy Brussels
- 8-inch oven-safe skillet
- 16 ounces ricotta cheese - part-skim
- ⅓ cup grated parmesan cheese
- 2 tablespoons Nature Nate's honey - plus more for drizzling
- 2 tablespoons extra virgin olive oil - plus more for brushing toast and tossing Brussels
- 2 tablespoons lemon zest - from about ½ lemon
- Salt - to taste
- 2 heaping cups Brussels sprouts leaves - from about 15 sprouts
- 1 French baguette - sliced
- ¼ cup pomegranate arils
- Preheat the oven to 400 degrees F. Gather your ingredients; grate the lemon zest, slice the baguette, and pull apart the Brussels sprouts leaves.
- In a mixing bowl, combine the ricotta cheese, parmesan cheese, Nature Nate's honey, olive oil, lemon zest, and salt to taste. Transfer the mixture to an 8-inch cast iron skillet (or other oven-safe skillet) and spread it out to fill the pan. Bake for 15 minutes.
- Transfer the Brussels sprouts leaves to a baking sheet. Toss in a small drizzle of olive oil and season with salt to taste. Bake for 8 to 10 minutes until crispy. Keep a close eye on them to make sure you don't burn them. Remove them from the oven once crispy and set aside.
- In the meantime, toast the baguette slices. Brush each side of each slice with a little bit of olive oil, and toast in a large skillet over medium heat for 2 to 3 minutes on each side. Remove from heat and transfer to your serving tray.
- When the ricotta dip is finished baking (and the Brussels sprouts have been removed from the oven), turn the oven to the broiler setting. Broil the dip for 3 to 5 minutes until lightly browned on top.
- Remove the ricotta dip from the oven. Top with the crispy Brussels sprouts leaves, followed by the pomegranate arils. Serve warm spread on the baguette slices and finished with an extra drizzle of honey. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- This dip is best served right away, but you can prep some of it ahead of time. Make the ricotta mixture (without the olive oil) up to 24 hours in advance and store in an airtight container in the fridge. Mix in the olive oil just before you want to bake it.
- Look for big Brussels sprouts, instead of small or tiny ones, since they are easier to pull apart. You can pull apart the Brussels sprouts leaves in advance to save time, or use pre-shaved Brussels sprouts (available at most stores). However, shaved Brussels sprouts may not get as crispy in the oven as individual leaves.
- Leftovers will keep for 2 to 3 days in the fridge, but the dip doesn’t taste as creamy when reheated. To reheat, transfer it to an oven-safe skillet or pan and bake for 5 to 10 minutes at 400 degrees F.
- This can also be served with crackers or pita chips.
Thank you to Nature Nate’s for sponsoring this post! – Lizzie