This whipped ricotta and olive dip is a breeze to make and it can be anything you want: an afternoon snack, a dinner party appetizer, a quick lunch, a light dinner. Maybe a picnic item? I’m running out of ideas.
I live my life strategically planning my next meal. There’s a lot of snacks involved, I’m a big proponent of snacks. I’m never opposed to the idea of a dinner party, even if it means just a snack board on a coffee table. This whipped ricotta and olive dip can be either: a fancy snack or the beginning of a dinner party.
Whipped Ricotta and Olive Dip
This dip is so easy to make and it’s a delightful treat. I think visually it’s a great asset to have on any table. It’s easy enough and pretty enough to impress any guest. If you’re hosting a dinner party and if you’re anything like me, you’re probably fond of the idea of having something to snack on before dinner.
In that case, this dip is a winner, especially accompanied by a glass of white wine and some toasted bread.
Ricotta cheese is mild enough to accommodate a plethora of flavors, and all the flavor here is concentrated in the olive oil mix. Feel free to add any spices you like, from dried oregano to smoked paprika to zaatar.
This recipe in particular is garlicky and citrusy with a spicy kick, but it’s also incredibly customizable.
I like cooking the garlic and herbs in olive oil over low heat like a very quick garlic confit. The idea is to heat the garlic just long enough until it’s tender and milder in flavor. It’s not about browning or burning the garlic, so it’s important to cook it over low heat.
Because there’s so little ingredients here and because they’re the stars of the show, I suggest getting good-quality olives. When I was in Germany during the summer, I found this brand and it instantly became a bit of an obsession. They’re the best olives I’ve ever had and I may have spent the entire summer stocking up on them like a mad woman, plotting ways to sneak them into my suitcase.
If you can’t find these olives, you can never go wrong with Castelvetranos olives. They’re pricey and not always easy to find, but they’re sublime and worth every penny.
Step-by-Step Instructions
All you need for this recipe is a skillet, a whisk and a couple minutes (well, you’ll also need a chopping board and preferably a food processor, but that doesn’t sound as impressive).
Ricotta cheese is creamy as is, but whipping it in the food processor quickly transforms it into an incredibly smooth cheese, a perfect base for a citrusy, garlicky, olivey topping.
So start by processing the ricotta until light and smooth, which takes about 1 to 2 minutes. Next, heat the olive oil in a skillet over medium low heat. I like heating half the olive oil then adding the remaining half before plating, but you can skip this step.
Add all the aromatics at this point: the garlic and red pepper flakes (or anything else you like: bay leaves, thyme, oregano, etc) and heat just until soft and tender. Remove from heat and stir in the remaining olive oil along with the chopped parsley. Season with salt and pepper.
Then all that’s left to do is assemble: transfer whipped ricotta to a serving plate then top with olives and olive oil. Garnish with flaky sea salt, black pepper and lemon zest for a nice bright finish.
As with most recipes, the measurements are merely suggestions, so taste and adjust the ingredients as you go. This is one of those recipes that you can easily eyeball the ingredients.
And if you make this whipped ricotta and olive dip, please let me know in the comments! I’d love to hear from you and about your favorite snack or appetizer!
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Ingredients
8oz ricotta cheese
1/4 cup olive oil
2 cloves garlic, grated
1 tsp red pepper flakes
3 tbsp parsley, chopped
7oz green olives
zest of 1 lemon
salt and black pepper
Directions
Add ricotta to a food processor. Whip until smooth and fluffy. You can also do it by hand using a whisker or a hand mixer.
- Add half the olive oil to a skillet over medium low heat. Add the garlic and red pepper flakes. Cook, stirring occasionally, until soft and fragrant, about 3 minutes.
Remove from heat. Stir in the rest of the olive oil, fresh parsley, and season with salt and pepper.
Spoon the whipped ricotta into a serving plate. Place olives on top of ricotta. Pour over the olive oil. Top with lemon zest and serve.
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