Whip the ricotta by adding 1 cup of whole milk ricotta cheese, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/2 teaspoon of garlic powder into a food processor. Blend on medium speed for 1-2 minutes until smooth and creamy.

Prepare the hot honey by gently warming 1/4 cup of honey in a small saucepan. Add 1 tablespoon of hot sauce and a pinch of chili flakes, stirring for 2-3 minutes until warm and combined.

Plate the dip by transferring the whipped ricotta to a shallow serving dish, spreading it evenly and creating grooves for the honey.

Garnish and serve by drizzling the hot honey over the ricotta dip and adding freshly cracked pepper and optional herbs. Serve immediately with crostini, pita chips, or fresh vegetable slices.