Whipped Ricotta Dip with Olives and Pistachios
This whipped ricotta dip with olives and pistachios combines creamy ricotta, bold olives, and crunchy pistachios in a stunning appetizer. Enhanced with homemade harissa oil, it’s the best whipped ricotta dip recipe for any occasion.
Ingredients
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1/2 teaspoon Kosher salt
- 1 teaspoon extra virgin olive oil (plus 1/4 cup for cooking)
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon harissa paste
- 1/3 cup roughly chopped green olives
- 1/4 cup roughly chopped pistachios
- French baguette, crostini, or pita chips (for serving)
Instructions
- In a large mixing bowl, combine the ricotta, lemon zest, and Kosher salt. Drizzle in 1 teaspoon of olive oil and whisk until fluffy and smooth. The mixture should look light and creamy.
- In a small skillet over medium heat, warm the 1/4 cup olive oil. Once shimmering, lower the heat, add the harissa paste, and stir until dissolved, about 1 minute. The oil will take on a vibrant red hue.
- Stir in olives and pistachios into the warm harissa oil. Gently heat for 30 seconds to infuse the flavor and soften the nuts slightly without overcooking.
- Spread the whipped ricotta onto a shallow serving dish. Pour the olive and pistachio-infused harissa oil over the top, ensuring even coverage. Garnish with fresh mint and serve immediately with grilled baguette slices, crostini, or pita chips.
Notes
Use room-temperature ricotta for easy whisking and a smoother texture. Toast pistachios briefly before adding to enhance nuttiness. Store leftovers in an airtight container in the fridge for up to 2 days.