This post may contain affiliate links, please see our Privacy Policy for details.

Fluffy whipped ricotta topped with roasted olives and lemon, toasted pine nuts, and plenty of fresh herbs. It is a delicious appetizer to serve all year long, so easy to make and ready in 30 minutes. Toast a generous slice of sourdough bread and dig in!

whipped ricotta dip topped with roasted olives, pine nuts and herbs in a white bowl

Why you should try this recipe

  • Easy and quick to make – This delicious dip can be on your table in less than 30 minutes with minimal effort! It is perfect for a mezze-style dinner, served with Mutabbal, Muhammara, or this Mediterranean White Bean Artichoke Dip.
  • A flavor combination that just works – Creamy whipped ricotta mingling with savory roasted olives, zesty lemon, and crunchy pine nuts. Just delicious.
  • Endless ways to enjoy it – Whether you’re dipping crusty bread or breadsticks, spreading it on sandwiches, or mixing it into salads, this dip adds a gourmet touch to any meal or snack.
ricotta, mixed olives, pine nuts, lemon, olive oil, rosemary, thyme, salt and pepper on a marble surface

Subscribe for free weekly recipes!


The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Ricotta cheese – choose whole milk, possibly authentic ricotta cheese, for the best results. It is the main ingredient here, so the better the quality of the ricotta, the better the final dish!
  • Olives – I recommend going for pitted olives because they make the preparation and eating 10 times easier. A mix of different varieties of olives brings flavor nuances and visual variety, but it is not mandatory, and you can go with whichever olives you have on hand (except the black ones that are too pungent and will not do well with being roasted).
  • Lemon – is roasted to concentrate the flavors and then squeezed to release a slightly sweet “jus” in the topping.
  • Rosemary and thyme – add pepperiness and earthiness, and complement the olives and lemon beautifully.
  • Pine nuts – are a crucial element in this recipe. Toasted, they add a delicious nuttiness and crunch to the dip.
  • Extra-virgin olive oil – used to roast the olives, it is then drizzled on top of the whipped ricotta.
  • Fresh parsley and optional fresh oregano – to garnish.
  • Salt and pepper – to season.

mixed pitted olives in a while and bleu container

How to cut lemon wedges?

  • Start by washing the lemon thoroughly under running water to remove any dirt or residue from the surface.
  • Place the lemon on its side and cut it in half lengthwise.
  • Cut into quarters. Your lemon wedges are ready.

How to Make Whipped Ricotta With Roasted Olives?

(Note: please see the recipe card below for the complete written instructions and measurements.)


Start with roasting the olives and lemon.

  • Preheat the oven to 400°F (200°C).
  • In a medium ceramic dish, combine the pitted olives, lemon wedges, olive oil, rosemary, and thyme sprigs. Toss to coat everything with olive oil.
  • Bake for 15-20 minutes or until the olives have shriveled and the lemon wedges are soft.

Meanwhile, make the whipped ricotta.

  • In a food processor, combine ricotta, salt, and pepper.
  • Pulse a couple of times, until fluffy.
  • Transfer to a serving bowl, creating crevices with the back of a spoon, and place in the fridge.

Note: Try not to overmix the ricotta mixture, or it will get runny and lose its light texture. 2-3 pulses usually suffice.


Toast the pine nuts.

  • In a small pan, add the raw pine nuts.
  • Toast them over medium-low heat until golden and fragrant, about 8-10 minutes.
  • Remove from the pan and set aside.

Assemble the whipped ricotta dip.

  • Take the roasted olives out of the oven and carefully press down the lemon wedges with a fork to release the juice into the oil. 
  • Remove the lemon wedges’ skins and thyme and rosemary sprigs. Mix with a fork to combine the remaining juice and roasted olives.

  • Take the whipped ricotta out of the fridge and generously spoon the roasted olive and juice over top of it.
  • Sprinkle with toasted pine nuts, chopped parsley, and optional fresh oregano.

  • Enjoy with crusty sourdough bread, breadsticks, or pita chips and a chilled glass of Sauvignon Blanc!
whipped ricotta dip topped with roasted olives, pine nuts and herbs in a white bowl

Nim Keys – Useful Tips

  1. Choose whole milk ricotta cheese – It creates a fluffy, light, creamy texture and is responsible for the rich, authentic taste of this recipe. Avoid low-fat ricotta cheese that is tasteless and doesn’t have a firm enough texture.
  2. No overmixing – If using a food processor, only pulse 2-3 times until fluffy. Overmixing the ricotta mixture will make it runny and lose its light texture.
  3. Roasting the olives and lemon – concentrates the flavors and elevates the whole dish. Try not to skip this step! And, I love serving the roasted olives while they are still warm, this is extra fancy and delicious!
  4. Serve at room temperature – I recommend serving the whipped ricotta at room temperature for the best flavors. Fridge temperature tends to “numb” the flavors of a dish. If making this recipe ahead of time, take everything out of the fridge at least 30 minutes before serving to allow the flavors to open up.

whipped ricotta dip topped with roasted olives, pine nuts and herbs in a white bowl

Wine Pairing🍷


SAUVIGNON BLANC

Pronounced “Saw-vin-yon blæŋ”

Sauvignon Blanc’s crispy acidity will bring out the ricotta cheese’s flavors, while its herbaceousness will complement fresh herbs and the savoriness of olives.

WINE APPELLATION SUGGESTIONS

  • Menetou Salon from the Loire Valley (France)
  • Sauvignon Blanc from Alto Adige (Italy)
  • Sauvignon Blanc from the Napa Valley (United States)

close-up of whipped ricotta dip topped with roasted olives, pine nuts and herbs

FAQ

I don’t own a food processor, can I still make this recipe?

Absolutely! Energetically mix the ricotta, salt, and pepper with a whisk until smooth.

Can I make this whipped ricotta dip ahead of time?

Yes! The whipped ricotta can be made the day before and stored in an airtight container in the fridge. The same goes for the roasted olive topping; just make sure to store them in separate containers.

To serve: let the whipped ricotta warm up at room temperature for 30 minutes before serving, and reheat the roasted olive topping in the microwave or saucepan for a few seconds to serve warm.

How long does this keep?

This whipped ricotta dip can be stored in the fridge in an airtight container for up to 4 days.

I don’t like ricotta, what can I substitute it with?

Fresh goat cheese or cottage cheese is another delicious way to go!

What to serve this dip with?

Crusty sourdough bread, breadsticks, or pita chips work great!

Other Vegetarian Appetizer Recipes


Subscribe for free weekly recipes!


whipped ricotta dip topped with roasted olives and pine nuts in a white bowl

Whipped Ricotta With Roasted Olives

Fluffy whipped ricotta topped with roasted olives and lemon, toasted pine nuts, and plenty of fresh herbs. It is a delicious appetizer to serve all year long, so easy to make and ready in 30 minutes. Toast a generous slice of sourdough bread and dig in!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Italian Inspired
Diet Gluten Free, Vegetarian
Servings 4

INGREDIENTS
 

For the whipped ricotta

  • 16 ounces (500 g) whole milk ricotta cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For the roasted olives and lemon topping

  • 1 cup (130 g) mixed olives pitted
  • 1 medium lemon cut into wedges (see how-to in this post)
  • ¼ cup (60 ml) extra-virgin olive oil
  • 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
  • 2 sprigs fresh thyme (or 2 teaspoons dried thyme)

To garnish

  • 2 tablespoons (20 g) raw pine nuts
  • 1 tablespoon flat-leaf parsley thinly chopped
  • fresh oregano (optional)

INSTRUCTIONS

Start with roasting the olives and lemon.

  • Preheat the oven to 400°F (200°C).
  • In a medium ceramic dish, combine the pitted olives, lemon wedges, olive oil, rosemary, and thyme sprigs. Toss to coat everything with olive oil.
  • Bake for 15-20 minutes or until the olives have shriveled and the lemon wedges are soft.

Meanwhile, make the whipped ricotta.

  • In a food processor, combine ricotta, salt, and pepper. Pulse 2-3 times, until fluffy.
  • Transfer to a shallow serving bowl, creating crevices with the back of a spoon. Place in the fridge.

Toast the pine nuts.

  • In a small pan, add the raw pine nuts. Toast them over medium-low heat until golden and fragrant, about 8-10 minutes.
  • Remove from the pan and set aside.

Assemble the whipped ricotta dip.

  • Take the roasted olives out of the oven and carefully press down the lemon wedges with a fork to release the juice into the oil.
  • Remove the lemon wedges' skins and thyme and rosemary sprigs. Mix with a fork to combine the remaining juice and roasted olives.
  • Take the whipped ricotta out of the fridge and generously spoon the roasted olive and juice over top.
  • Sprinkle with toasted pine nuts, chopped parsley, and optional fresh oregano. Enjoy with crusty sourdough bread, breadsticks, or pita chips and a chilled glass of Sauvignon Blanc!

NIM KEYS – USEFUL TIPS

  1. Choose whole milk ricotta cheese – It creates a fluffy, light, creamy texture and is responsible for the rich, authentic taste of this recipe. Avoid low-fat ricotta cheese that is tasteless and doesn’t have a firm enough texture.
  2. No overmixing – If using a food processor, only pulse 2-3 times until fluffy. Overmixing the ricotta mixture will make it runny and lose its light texture.
  3. Roasting the olives and lemon – concentrates the flavors and elevates the whole dish. Try not to skip this step! And, I love serving the roasted olives while they are still warm, this is extra fancy and delicious!
  4. Serve at room temperature – I recommend serving the whipped ricotta at room temperature for the best flavors. Fridge temperature tends to “numb” the flavors of a dish. If making this recipe ahead of time, take everything out of the fridge at least 30 minutes before serving to allow the flavors to open up.

NUTRITION

Calories: 361kcalCarbohydrates: 7gProtein: 14gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 58mgSodium: 258mgPotassium: 197mgFiber: 1gSugar: 1gVitamin A: 626IUVitamin C: 16mgCalcium: 247mgIron: 1mg
Keyword roasted lemon, roasted olives, vegetarian appetizer, whipped ricotta, whipped ricotta dip
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!

Leave a Comment & Rating

If you enjoyed this recipe and wine pairing, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always brighten my day! Thank you for your support :)

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment