Olive Ricotta Dip Recipes

RICOTTA, OLIVE AND PINE NUT SPREAD

Steps:

• In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Steps:

• Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
• Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

OLIVE-RICOTTA DIP

Steps:

• Preheat oven to 275 degrees. Arrange olives on a baking sheet, then cook until crisp, about 3 hours. Let cool, then finely chop until almost powdery. Whip together ricotta and heavy cream until thick. Place in a ramekin, and coat with 3 tablespoons of your freshly minced "soil." Use the remainder in pasta, salads, and sandwiches.