Ricotta Dip Crushed Olives Almonds

Ricotta Dip with Crushed Olives, Almonds, and Lemon is the kind of effortless appetizer that instantly brightens any table. Every time I make this for gatherings it disappears fast. Creamy ricotta is the gentle backdrop for briny olives crunchy roasted almonds and bursts of fresh lemon. I keep these simple ingredients on hand all year so I can whip this up for friends or dress up an ordinary lunch.

I first made this for a summer picnic in the backyard and now I crave it whenever I need a bright snack. My friends still talk about how special it felt to have something so crunchy creamy and fresh.

Ingredients

• Whole-milk ricotta: Brings that lush creamy texture make sure to buy the freshest ricotta you can find for the best flavor
• Mixed olives: Add briny tang and depth go for a good-quality mix of green and black olives and remove the pits
• Roasted almonds: Provide a sweet toasty crunch raw almonds will not give the same flavor so look for roasted ones
• Lemon zest and lemon juice: Brighten everything and heighten the ricotta make sure the lemon is heavy with a thin skin for juicing
• Extra virgin olive oil: Adds fruity richness use your favorite bottle since the taste really comes through
• Crushed red pepper flakes: Give a flutter of gentle heat buy fresh flakes so they pop with spice
• Fresh parsley or basil: Delivers a little herbaceous note herbs should look vibrant and perky
• Salt and black pepper: Key for balancing flavors taste as you go

Step-by-Step Instructions

Prep the Olives and Almonds:

Coarsely chop or gently crush the pitted olives and roasted almonds by hand or using a mortar and pestle You want the pieces uneven and full of texture rather than finely minced

Mix the Ricotta Base:

In a medium bowl whisk together the whole-milk ricotta with freshly grated lemon zest a tablespoon or two of lemon juice a tablespoon of olive oil a pinch of salt and a couple of cracks of black pepper Work the mixture until it is creamy smooth and well blended

Assemble the Dip:

Spread the creamy ricotta mixture in a shallow serving dish or on a small plate You want a soft swoosh with a little height

Top with Olives and Almonds:

Scatter the crushed olives and roasted almonds evenly over the ricotta Do not press them in too firmly so each bite gets a unique texture

Finish:

Drizzle the remaining tablespoon of olive oil across the top Sprinkle generously with red pepper flakes and add the chopped fresh herbs if you are using them

Serve:

Present immediately with slices of toasted sourdough wedges of pita or crisp fresh veggies so you can scoop up the dip and all its toppings

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The brightness from fresh lemon always makes this dish for me Sometimes I use basil if I have it from the garden and it transports me right to a sunny summer patio sharing this dip with family

Storage Tips

Ricotta dip should be stored covered in the fridge and a quick stir makes it creamy again the next day. For the crunchiest results keep the almonds separate from the dip until serving or they will soften slightly overnight. If you make it ahead bring it to room temperature for twenty minutes so the flavors open up and the texture is creamy.

Ingredient Substitutions

If you do not have almonds try roasted pistachios or walnuts both work beautifully. For the olives you can use only green or only black but a variety creates more flavor and visual punch. Goat cheese can be swapped for half the ricotta for a tangier base.

Serving Suggestions

Serve this dip with seeded crackers crostini raw carrots or blanched snap peas. It is a standout on cheeseboards and next to grilled meats or roasted vegetables. I have even dolloped leftovers on salads and grain bowls for extra creaminess.

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No matter the season this lively dip captures all the reasons I love to cook for others — simple ingredients combined thoughtfully always shine.

Frequently Asked Questions

→ What kind of olives work best?

Mixed green and black olives offer great depth, but any favorite variety is suitable, preferably without pits.

→ Can I use a different nut instead of almonds?

Yes, toasted walnuts or pistachios can substitute and provide their own distinct flavor and crunch.

→ How do I achieve the best texture?

Coarsely chop or crush olives and almonds for satisfying texture, avoiding a finely minced or paste-like consistency.

→ Which fresh herbs complement the flavors?

Parsley or basil add a fresh, aromatic touch; use whichever you prefer or have on hand for garnish.

→ What are ideal serving suggestions?

Enjoy alongside toasted sourdough, pita, or crisp seasonal vegetables to scoop up every flavorful bite.