Ricotta Dip with Crushed Olives (Print Version)
Creamy ricotta, zesty lemon, olives, and toasted almonds make a flavorful Mediterranean-inspired starter.
# Ingredients:
→ Primary
01 -
250 grams whole-milk ricotta
02 -
80 grams mixed olives, coarsely chopped
03 -
35 grams roasted almonds, coarsely chopped
04 -
Zest of 1 lemon
05 -
15–30 millilitres freshly squeezed lemon juice
06 -
30 millilitres extra virgin olive oil, divided
07 -
0.25 teaspoon crushed red pepper flakes
08 -
15 millilitres chopped fresh parsley or basil
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps:
01 -
Coarsely chop or crush the mixed olives and roasted almonds with a sharp knife or a mortar and pestle, ensuring a textured consistency.
02 -
In a mixing bowl, whisk the ricotta with lemon zest, 15 millilitres lemon juice, 15 millilitres olive oil, salt, and black pepper until creamy and smooth.
03 -
Spread the ricotta mixture evenly in a shallow serving bowl or small plate.
04 -
Scatter the crushed olives and chopped almonds evenly over the ricotta layer.
05 -
Drizzle with the remaining 15 millilitres olive oil. Sprinkle with crushed red pepper flakes and fresh parsley or basil.
06 -
Accompany with toasted sourdough, pita, or fresh vegetables. Serve immediately.
# Notes:
01 -
For best results, use high-quality ricotta and a variety of olives for layered flavour. Prepare just before serving for optimal texture.