Begin by placing the whole milk ricotta cheese in a food processor. Add in a drizzle of olive oil, a pinch of salt, and the garlic powder if using. Blend everything on medium speed for about 1–2 minutes, or until smooth and creamy. Alternatively, whisk by hand.

In a small saucepan, gently heat the honey over low heat. Stir in your chosen hot sauce and chili oil, along with the chili flakes. Warm through for about 2–3 minutes, stirring occasionally.

Select a shallow serving dish and scoop the whipped ricotta into the center. Spread it evenly while creating swirls and peaks.

Drizzle the infused hot honey generously over the top. Sprinkle fresh cracked pepper and optional lemon zest and herbs for garnish.

Arrange crostini, fresh vegetable slices, or gluten-free crackers around the dish for easy dipping and enjoy!