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Ingredients
Scale
- 16 ounces whole milk ricotta
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon kosher salt
- 1/4 cup Castelvetrano olives, halved
- 1/4 cup roasted red peppers, chopped
- 1/2 tablespoon fresh rosemary, for garnish
- 1 tablespoon extra virgin olive oil
- Fresh cracked pepper, to taste
Instructions
- Combine ricotta, minced rosemary, and kosher salt in a medium mixing bowl.
- Whip the mixture on medium-high speed for about a minute until creamy.
- Transfer whipped ricotta to a serving bowl, smoothing the top.
- Drizzle olive oil over the whipped ricotta.
- Garnish with Castelvetrano olives, roasted red peppers, fresh rosemary, and cracked pepper.
Notes
Use high-quality ricotta for the best flavor and texture.
Adjust salt and toppings to your taste.
Let the dip sit for about 10 minutes before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 330
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 10
- Cholesterol: 30