Honey Ricotta Spread with Pistachio and Apricot

Honey Ricotta Spread with Pistachio and Apricot
Recipe Date:
March 30, 2018
Serving Size:
Cook Time:
Imperial (US)
Pair with any Dutton Estate Chardonnay: Kyndall's Reserve, Dutton Palms Vineyard or Warren's Collection
  • 8 ozs reduced-fat cream cheese, softened to room temperature
  • 8 ozs part-skim ricotta, at room temperature
  • 3 tbsps honey, divided
  • pinch kosher salt
  • 1/2 cup dried apricot halves, finely diced
  • 1/4 cup shelled, roasted, and salted pistachios, chopped
  • Buttery entertainment-style crackers, for serving


In a large mixing bowl, beat together the cream cheese, ricotta, 2 tablespoons honey, and salt until smooth. Taste and add additional salt or honey as desired. Gently stir in the apricots.

Transfer to a serving dish and smooth the top. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey and serve immediately with crostini's.  For a seasonal variation, serve spread on top of fresh grilled peaches, apricots or figs. 

Make-ahead tip: Prepare dip base up to 2 days in advance and refrigerate until ready to serve. Top with pistachios and the final drizzle of honey just before serving.



Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472


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