This ricotta olive dip transforms simple pantry staples into an irresistible Mediterranean-inspired appetizer that’s ready in just 10 minutes. Our ricotta olive dip combines creamy ricotta cheese with briny olives, fresh herbs, and aromatic garlic for a crowd-pleasing spread that pairs beautifully with crusty bread, crackers, or fresh vegetables.
Recipe Info
SERVES: 4 | PREP: 10 MIN | COOK: 0 MIN | TOTAL: 10 MIN
Ingredients
Dairy Base
- 1 cup whole milk ricotta cheese, room temperature
- 2 tablespoons cream cheese, softened
Mediterranean Mix
- ½ cup Kalamata olives, pitted and roughly chopped
- ¼ cup green olives, pitted and finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
Fresh Elements
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
Finishing Touches
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Step-by-Step Instructions
Phase 1: Prepare the Base (3 minutes)
Step 1: Remove ricotta and cream cheese from refrigerator 30 minutes before starting. Room temperature dairy blends more smoothly and prevents lumpy texture. If you forgot this step, microwave for 10-15 seconds to soften slightly.
Step 2: In a medium mixing bowl, combine ricotta and cream cheese. Using a fork, mash them together until completely smooth. Press against bowl sides to eliminate any lumps – this creates the silky foundation your ricotta olive dip needs.
Step 3: Add minced garlic to the cheese mixture. Fresh garlic provides the best flavor punch, but if using garlic powder, use ½ teaspoon instead. Mix thoroughly to distribute evenly.
Phase 2: Build Mediterranean Flavors (4 minutes)
Step 4: Drain olives completely using a fine-mesh strainer. Pat dry with paper towels to remove excess brine that could make your dip watery. This step is crucial for proper consistency.
Step 5: Roughly chop Kalamata olives into ¼-inch pieces. Keep some larger chunks for texture contrast. Finely dice green olives for subtle briny pops throughout the dip.
Step 6: Add chopped olives to the ricotta mixture. Fold gently with a rubber spatula, scraping bottom and sides to incorporate evenly. The olives should be distributed throughout, not clumped together.
Step 7: Pour in fresh lemon juice and mix immediately. The acid brightens the rich dairy and prevents the herbs from oxidizing and turning brown.
Phase 3: Add Fresh Herb Layer (2 minutes)
Step 8: Stack basil leaves and roll tightly, then slice into thin ribbons (chiffonade). This technique prevents bruising and maintains vibrant color.
Step 9: Add chopped basil, minced parsley, and oregano to the bowl. Fresh herbs make this ricotta olive dip sing with Mediterranean flavors that dried herbs simply can’t match.
Step 10: Drizzle 2 tablespoons olive oil over mixture. Use good-quality extra virgin olive oil – it’s one of the main flavors you’ll taste.
Phase 4: Season and Finish (1 minute)
Step 11: Season with kosher salt and black pepper. Start with less salt since olives are naturally salty. Taste and adjust – every brand of olives has different sodium levels.
Step 12: Add red pepper flakes if desired for gentle heat. Fold everything together with gentle strokes, maintaining the creamy texture while ensuring even distribution.
Step 13: Transfer to serving bowl and create a shallow well in center using the back of a spoon. Drizzle remaining tablespoon of olive oil into the well for an elegant presentation.
Chef’s Notes
Olive Selection Matters: Kalamata olives provide fruity richness while green olives add sharp brininess. This combination creates complex flavor layers that make your ricotta olive dip memorable.
Texture Control: Don’t over-mix once herbs are added. Gentle folding preserves the delicate ricotta texture and prevents the herbs from turning muddy.
Make-Ahead Magic: This dip actually improves after 2-4 hours of chilling as flavors meld beautifully. Just bring to room temperature before serving for optimal creaminess.
Serving Temperature: Serve at room temperature for best flavor and texture. Cold ricotta olive dip tastes muted and feels too thick on the palate.
Nutrition Information (Per Serving)
- Calories: 145
- Protein: 8g
- Carbohydrates: 4g
- Fat: 12g
- Fiber: 1g
- Sodium: 380mg
Delicious Variations
Spicy Mediterranean: Add 2 tablespoons chopped sun-dried tomatoes and ½ teaspoon crushed red pepper. This variation pairs wonderfully with our ricotta jalapeño honey dip for a spicy appetizer spread.
Herb Garden Version: Replace oregano with fresh thyme and add 1 tablespoon fresh chives. Include ¼ cup toasted pine nuts for crunch.
Smoky Olive Blend: Use a mix of Kalamata, Castelvetrano, and oil-cured black olives. Add ½ teaspoon smoked paprika for depth.
Italian Twist: Fold in ¼ cup chopped roasted red peppers and 2 tablespoons fresh pesto. This creates beautiful color contrast similar to our ricotta tomato dip but with Mediterranean flair.
Storage & Reheating
Refrigerator Storage: Cover tightly and refrigerate up to 5 days. The flavors actually develop and improve over time, making leftovers even better.
Serving After Storage: Remove from fridge 20-30 minutes before serving. Stir gently to recombine any separated oils and restore creamy texture.
Freezing Note: Don’t freeze this ricotta olive dip. The dairy will separate and become grainy when thawed, ruining the smooth texture.
Troubleshooting Guide
Problem: Dip tastes bland
Solution: Add more lemon juice and salt gradually. The acid enhances all other flavors and balances the rich ricotta.
Problem: Too salty from olives
Solution: Mix in additional ricotta cheese and a squeeze of fresh lemon to dilute and balance the saltiness.
Problem: Watery consistency
Solution: Drain olives more thoroughly and pat dry. Add 1-2 tablespoons cream cheese to thicken.
Problem: Herbs turning brown
Solution: Add lemon juice immediately after herbs and avoid over-mixing. Store with plastic wrap pressed directly onto surface.
Problem: Grainy texture
Solution: Ensure all dairy is room temperature before mixing. Beat ricotta alone first until smooth, then add other ingredients.
Equipment Essentials
- Medium mixing bowl – Glass or ceramic work best
- Fine-mesh strainer – For draining olives properly
- Sharp paring knife – Essential for clean herb chopping
- Rubber spatula – Gentle folding without overmixing
- Serving bowl – Shallow bowl shows off the dip beautifully
Shopping List
Dairy Section
- Whole milk ricotta cheese (16 oz container)
- Cream cheese (8 oz package)
Deli/International Aisle
- Kalamata olives (jar or deli counter)
- Green olives (Castelvetrano preferred)
- Extra virgin olive oil
Produce Section
- Fresh basil
- Fresh parsley
- Fresh oregano
- Garlic
- Lemons
Pantry Items
- Kosher salt
- Black pepper
- Red pepper flakes
Success Secrets
1. Room Temperature Rule: Let dairy come to room temperature for the smoothest, creamiest ricotta olive dip texture that won’t have lumps or separation.
2. Olive Prep Perfect: Pat olives completely dry after draining. Excess moisture creates watery dip that won’t hold its beautiful presentation.
3. Herb Handling: Add fresh herbs last and fold gently. Over-mixing bruises delicate leaves and turns your vibrant green herbs into muddy brown bits.
4. Taste and Adjust: Every olive variety has different salt levels. Start with less seasoning and build up – you can always add more but can’t take it away.
5. Serving Strategy: Present in a shallow, wide bowl rather than deep container. This showcases the beautiful colors and makes dipping easier for your guests.
