Description
This Olive Ricotta Dip combines creamy ricotta cheese with a flavorful medley of Castelvetrano and Kalamata olives, enhanced by a fragrant blend of orange juice, honey, and spices. Perfect as a savory appetizer or party dip, it offers a delightful balance of sweet, tangy, and salty flavors that pairs wonderfully with crackers, pita bread, baguette slices, or chips.
Ingredients
Scale
Base
- 16 ounces Ricotta cheese
Olive Mixture
- 10 ounces pitted Castelvetrano olives
- 5 ounces pitted Kalamata olives
- 1/4 cup olive oil
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons honey
- 2 teaspoons orange zest
- 1/2 teaspoon sea salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon sumac
- 1/4 teaspoon ground black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Prepare the Ricotta Base: Spread the ricotta cheese evenly in a large, shallow bowl and set aside to form the creamy dip foundation.
- Prepare the Olives: Slice both Castelvetrano and Kalamata olives into thirds, or roughly chop them to save time while maintaining texture and flavor.
- Cook the Olive Mixture: Heat olive oil in a large skillet over medium heat until hot. Add the sliced olives, freshly squeezed orange juice, and honey. Stir continuously until the honey completely dissolves and the mixture starts to warm through, about 2 to 3 minutes.
- Add Spices and Finish Cooking: Stir in the orange zest, sea salt, Italian seasoning, sumac, and ground black pepper. Cook the combined mixture for another minute to let the flavors meld, then remove from heat.
- Assemble and Serve: Spoon the warm olive mixture over the spread ricotta. Drizzle any remaining oil from the skillet over the top, garnish with chopped fresh parsley if desired, and serve immediately with crackers, pita bread, sliced baguette, or chips for dipping.
Notes
- Use pitted olives to save preparation time and avoid pits in the dip.
- If you prefer a smoother texture, you can roughly mash some of the olives after cooking.
- The orange juice adds a fresh brightness, but you can substitute with lemon juice if preferred.
- This dip is best enjoyed fresh but can be refrigerated for up to 2 days; bring to room temperature before serving.
- Pair with a variety of dippers including crusty bread, vegetable sticks, or crackers for a versatile appetizer.
