Preheat the oven to 350 degrees Fahrenheit.
Spread the pistachios in a single layer on a baking sheet.
Drizzle olive oil and salt on top.
Bake for 8-10 minutes or until the nuts are fragrant. Be careful not to burn!
Add the ricotta, cream cheese, heavy cream, lemon zest, lemon juice, salt, and cinnamon to the bowl of a food processor.
Pulse until the mixture is smooth and creamy.
Scoop the mixture onto a serving platter. Sprinkle the roasted pistachios on top. Add a drizzle of honey, if desired.
Serve with dippers of choice.
Store the whipped ricotta dip (without the pistachios) in an airtight container in the fridge for 2-3 days.
