Whipped Ricotta and Olive Dip
A mixture of salty chopped olives and roasted red peppers on a creamy bed of whipped ricotta!
Servings 6 servings
Ingredients
For the Whipped Ricotta:
- 1 cup Whole Milk Ricotta Cheese
- ½ tbsp Olive Oil
- 1 ½ tbsp Heavy Cream
- Pinch Salt and Black Pepper
For the Olive Dip:
- 1 (10.6 oz) Jar Castelvetrano Olives (roughly chopped)
- 2 Pieces Roasted Red Bell Pepper from the jar (diced)
- 2 tbsp Chopped Parsley
- 1 Garlic Clove (thinly sliced)
- ½ tsp Calabrian Chili Paste or ¼ tsp Red Pepper Flakes
- Zest from ½ a Lemon
- 1 tbsp Olive Oil
- Honey for drizzling over top (optional)
Instructions
For the Whipped Ricotta:
- Add the ricotta, olive oil, heavy cream, and a pinch of salt and pepper to a food processor. Blend until the mixture is smooth and creamy. Set aside.
For the Olive Dip:
- Add the olives, roasted red bell pepper, parsley, garlic, calabrian chili paste, lemon zest and olive oil to a bowl. Mix until combined. Season with salt and black pepper to taste.
- Spread the whipped ricotta in an even layer on the serving platter. Spoon the olive mixture on top of the whipped ricotta. Drizzle additional olive oil on top. Add a drizzle of honey if desired. Enjoy!