In a food processor or blender, blend all of the ingredients for 30-60 seconds. The ricotta should be smooth and whipped. Taste it and see if you need to add any more hot honey, salt or pepper.
Pour into a serving bowl. You can chill for up to 3 days. When ready to serve, garnish the dip with either hot honey or olive oil, red pepper flakes, and some flaky sea salt.
Storage: you can store the dip in a serving bowl or airtight container in the fridge for up to 3 days. What to serve it with: serve it with sliced up vegetables, chips, toasted bread, pita, pita chips, or spoon over grilled baguette. Fried Garlic: if you're a garlic lover like me, make this fried garlic variation! In a small saucepan over medium-low heat, fry 2 thinly sliced garlic cloves in ¼ cup of olive oil with 1 sprig of rosemary. Be careful as it will be hot! Once the sliced garlic turns a golden brown, turn off the heat. Take the garlic out and place on a paper towel to dry out and cool down. Allow the rosemary and garlic infused olive oil to cool down. Use a tablespoon of that instead of regular olive oil in the dip, and then garnish the dip with the crunchy fried garlic.