Ricotta Dip Topping

Ricotta Dip Topping is the perfect topping for a Date Nut Bread, cake or grilled peaches  


  • 8 ounces cream cheese softened to room temperature
  • 8 ounces (full or part-skim ) ricotta strained at room temperature
  • 2 tablespoons honey
  • 1/2 teaspoon of a sweet peach or orange jam
  • Pinch kosher salt
  • 1/2 cup dried apricot halves finely diced
  • 1/4 cup shelled roasted pistachios, chopped
  • Base of for the topping: Crackers, Pyhllo sheets, Pound cake, grilled fruit etc


  1. In a medium mixing bowl, blend together the cream cheese, ricotta, honey, jam and salt until smooth.
  2. Taste and add additional salt or honey as desired.
  3. Gently stir in the apricots.
  4. Transfer to a serving dish of using as a dip and  sprinkle with pistachios and drizzle with remaining 1 tablespoon honey.
  5. or Smooth on to your prepared Phyllo bases or my favorote way spread on Date-Nut Breads
  6. Serve immediately or refrigerate until ready to serve.


As a topping the options are endless. This is great on grilled peaches and other fruits as much as a topping for toast, pound cakes or as an addition to a Cheese and fruit course