Tomato Tomatoe

Whipped Ricotta & Olive Dip

This ricotta and olive dip comes together using a few simple ingredients. It’s a wonderful appetizer to make if you are short on time but need something elegant and delicious. All you need to do is whip the ricotta, chop the olives and drizzle with honey and good extra virgin olive oil. It’s that simple! Serve with toasted bread or focaccia.

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Whipped Ricotta & Olive Dip

Ingredients

• 2 cups ricotta
• 5 tbsp olive oil
• 1 garlic clove
• zest from 1 lemon
• 1 cup Castelvetrano olives, pitted
• 1 cup kalamata olives, pitted
• 1 handful fresh parsley
• honey for drizzling
• extra virgin olive oil for drizzling
• flakey salt

Directions

1. Add garlic, ricotta, lemon zest and olive oil to a food processor. Blend until the ricotta becomes smooth and creamy. Season with salt and pepper.
2. Remove the pits from the olives, roughly chop and add to a bowl. Add chopped parsley, and a drizzle of extra virgin olive oil. Mix and set aside.
3. To assemble, add the ricotta to a medium sized dish then add the olives. Drizzle with honey and extra virgin olive oil. Add a pinch of flakey salt and grate extra lemon zest on top.