In a medium mixing bowl, add the ricotta, lemon zest, lemon juice, salt, and black pepper. Gently fold until just incorporated.

In a small bowl, combine runny honey and spicy sauce. Stir until blended, then add crushed chili flakes and mix well.

Drizzle half of the hot honey mixture over the ricotta base and sprinkle with freshly chopped rosemary.

Gently swirl the hot honey and rosemary into the ricotta for a marbled effect.

Sprinkle chopped walnuts over the dip, then drizzle with remaining hot honey and olive oil. Optionally swirl to incorporate.

Allow the dip to rest at room temperature for 15-20 minutes before serving.