WHIP: Add the ricotta, 1 tablespoon olive oil, orange zest, and 2 teaspoons orange juice to the bowl of a food processor and pulse until whipped and fluffy.

COMBINE: in a bowl, stir together the remaining tablespoon of oil with 1 teaspoon orange juice, and honey. Then add the thyme and pomegranate arils and stir. You can also add the pistachios now if you’d like, but they tend to lose a bit of their crunch. I typically add half now and save the other half for garnish.

SERVE: In a bowl or shallow serving bowl, spread the whipped ricotta using a spoon to create swoops so that they pomegranate arils have a place to rest. Using a slotted spoon, top with the pomegranate mixture. Then sprinkle with remaining chopped pistachios over the top. You can also drizzle a bit of the pomegranate liquid over top if you’d like. Serve with crackers or crostini.

LEFTOVERS: Store leftover dip in an airtight container in the refrigerator for 1-2 days. The long it sits, the most liqudy the dip becomes, so it’s best to consume quickly.