Whipped Ricotta Dip With Roasted Olives

Why you should try this recipe

• Easy and quick to make – This irresistible whipped ricotta dip comes together in less than 30 minutes with minimal effort! Perfect for a mezze-style dinner, it pairs beautifully with Mutabbal, Muhammara, or a White Bean Artichoke Dip.
• A flavor combination that works – Creamy whipped ricotta meets savory roasted olives, zesty caramelized lemon, and crunchy pine nuts—a perfectly balanced blend of flavors that’s simply delicious.
• Versatile dip – Perfect for dipping crusty bread, breadsticks, or flatbread, this whipped ricotta also shines as a creamy sandwich spread or a flavorful snack.

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 – Opt for fresh, whole-milk ricotta, ideally authentic, for the best flavor and texture. As the main ingredient, high-quality ricotta makes all the difference in this dish! You can use any leftover to make Creamy Red Pepper Pasta With Ricotta or Lemon Ricotta Cake.
• Olives – Pitted olives are the best chyoice – they’re simpler to prepare and less messy to eat. A mix of green and purple olives adds depth and visual appeal, but a single variety works perfectly too. Avoid overly pungent black olives, as they don’t roast well and can dominate the flavors.
• Rosemary and thyme – These herbs are used to roast the olives and lemon, infusing them with a peppery, earthy flavor. Fresh is best, but you can substitute with 2 teaspoons each of dried rosemary and thyme if needed.
• Pine nuts – Pine nuts add essential nuttiness and crunch to the dish. For the best flavor, use raw pine nuts and toast them yourself, as this brings out a bolder, richer taste compared to pre-toasted varieties.
• Fresh parsley – Adds brightness with its peppery, earthy flavor, giving the dish a fresh and balanced finish. Feel free to substitute it with your favorite herb, such as basil, for garnish.

How to cut lemon wedges?

Step 1. Wash the lemon thoroughly under running water to remove any dirt or residue. Using a sharp kitchen knife, place the lemon on its side and slice it in half lengthwise.

Step 2. Cut each half into quarters.

How to make Whipped Ricotta Dip?

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

Step 1. Roast the olives and lemon. Preheat the oven to 400°F fan (200°C). In a medium baking dish, combine pitted olives, lemon wedges, olive oil, rosemary, and thyme sprigs. Toss to coat, then bake for 15-20 minutes, or until the olives have shriveled and the lemon wedges are soft.

Step 2. Prepare the whipped ricotta. In a food processor, combine ricotta, salt, and pepper. Pulse 2-3 times until fluffy, be careful not to overmix, as it can become runny and lose its light texture.

Step 3. Plate the whipped ricotta dip. Transfer the whipped ricotta to a serving bowl, creating crevices with the back of a spoon. Cover with cling film and set aside in the fridge.

Step 4. Toast the pine nuts. In a small pan, add the raw pine nuts. Toast them over medium-low heat, stirring occasionally, until golden and fragrant, about 8-10 minutes. Transfer to a bowl and set aside.

Step 5. Prepare the topping. Remove the roasted olives from the oven and carefully press down on the lemon wedges with a fork to release the juice into the oil. Discard the lemon skins and the thyme and rosemary sprigs. Use a fork to mix the remaining juice with the roasted olives.

Step 6. Assemble the dip. Remove the whipped ricotta from the fridge and generously spoon the roasted olives and their juice over the top. Sprinkle with toasted pine nuts and chopped parsley. Enjoy!

Wine Pairing🍷