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Olive Ricotta Dip

This creamy ricotta dip is topped with olives, crunchy walnuts, fresh parsley, lemon zest, black pepper, and a light drizzle of honey. It’s a quick, elegant appetizer that feels fancy but comes together in minutes, perfect for hosting, happy hour, or an easy snack board.
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Ingredients Method Notes

Ingredients
  

Ricotta Base
  • 1 cup Ricotta
Olive Walnut Topping
  • ¾ cup green olives finely chopped
  • ½ cup Kalamata olives finely chopped
  • ¾ cup walnuts chopped
  • ½ cup fresh parsley chopped
  • Zest of 1 lemon optional but highly recommended
  • Black pepper to taste
To Finish
  • Honey for a light drizzle
For Serving
  • Endive leaves for a gluten-free and keto-friendly option
  • Crackers if preferred

Method
 

  1. In a bowl, mix together the green olives, Kalamata olives, walnuts, parsley, lemon zest, and black pepper. Set aside.
  2. Spoon the ricotta into a serving bowl and smooth it out.
  3. Top generously with the olive-walnut mixture.
  4. Finish with a light drizzle of honey.
  5. Serve with endive leaves for a gluten-free, keto-friendly option, or with crackers if preferred.

Notes

  • Serve with endive leaves for a gluten-free and keto-friendly option.
  • Crackers, crostini, pita chips, or cucumber slices would also work well.
  • This is perfect for last-minute hosting because it takes just a few minutes to assemble.
  • For the best texture, add the topping right before serving so the walnuts stay crunchy.