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PdfFresh only and leaves only! Be sure to take the time to strip the thyme leaves from the stems. This dip isn't cooked, so the stems don't break down or blend into the whipped ricotta.
In a food processor, combine ricotta cheese, honey, salt, thyme, lemon zest, and olive oil. Process on high speed until mixture is well combined and whipped smooth.
Place in an airtight container and refrigerate for at least 1 hour (up to overnight) to allow the flavors to combine.
Serve ricotta dip on a small plate or in a shallow serving bowl with a drizzle of honey, drizzle of olive oil, and/or fresh thyme on top and homemade crostini on the side.