This delicious warm olive and creamy ricotta dip recipe is a winning appetizer! Full of rich flavors, it's perfect when served with a crispy cracker or toasted bread.

This tasty dip is easy to pull together and has a wonderful blend of ingredients you'll love!

Warm olive ricotta dip in a white bowl next to crackers.

Recipe Features

Festive recipe that couldn't be easier to make!
Perfect for dinner parties, holidays, or even game day.
The briny olive flavor is offset by the creamy cheese with a pop of brightness from the citrus.

Ingredients

Ricotta Cheese - I recommend using whole milk ricotta as the flavor will be richer.
Castelvetrano Olives - delicious green olives that have a lovely mild flavor.
Kalamata Olives - a fantastic sharp tasting olive.
Olive Oil - this will help create a sauce for the olives.
Honey - adds a hint of sweetness to the dip.
Orange Juice and Orange Zest - adds brightness and brings out the flavor of the olives.
Seasonings - sea salt, Italian seasoning, sumac, and ground black pepper
Optional for topping - chopped fresh parsley

See the recipe card for quantities.

Instructions

Step 1: Spread the ricotta in a large, low bowl and set aside.

Step 2: Slice the olives into thirds or roughly chop (if you’d like to save time).

Step 3: Heat the olive oil over medium heat in a large skillet or pan. Once hot, add the olives, orange juice, and honey. Stir till the honey has dissolved. Allow the olive mixture to cook for 2 to 3 minutes until the olives are warmed.

Step 4: Add the orange zest, salt, Italian seasoning, sumac, and black pepper to the skillet and stir to combine. Cook for an additional minute, and then remove the olives from the heat and spoon them on top of the ricotta.

Step 5: Drizzle any remaining oil from the pan over the olives. Top with optional fresh parsley and serve immediately with crackers, pita bread, sliced baguette, or chips.

Make Ahead & Storage

To Make Ahead - You can make the olive mixture ahead of time and store it separately from the ricotta. To assemble, microwave the olives for 30 seconds to 1 minute before placing on the ricotta.
Storage - Leftover can be stored in an airtight container for up to 4 days.
Reheat - Leftovers should be taken out of the refrigerator 30 minutes before serving. Allow to come to room temperature. I don't recommend microwaving the ricotta.

Add-Ins

Red Peppers - add roasted red peppers to the olives while they're cooking. A quarter cup, roughly chopped, would be perfect!
Sun Dried Tomatoes - a few roughly chopped sun-dried tomatoes in oil would also be a great addition.
Nuts - you can add toasted pine nuts, chopped pistachios, or toasted walnuts to to top the olives.
Herbs - you can add additional chopped fresh herbs of your choice, like dill or chives.

easy to make!

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Warm olive ricotta dip in a white bowl with a spoon.

Olive Ricotta Dip Recipe

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Author: Emily Wilson

Ingredients

16 ounces Ricotta cheese
10 ounces pitted Castelvetrano olives
5 ounces pitted Kalamata olives
¼ cup olive oil
¼ cup freshly squeezed orange juice
2 tablespoons honey
2 teaspoons orange zest
½ teaspoon sea salt
½ teaspoon Italian seasoning
¼ teaspoon sumac
¼ teaspoon ground black pepper
optional - chopped fresh parsley

Instructions

Spread the ricotta in a large, low bowl and set aside.
Slice the olives into thirds or roughly chop (if you’d like to save time).
Heat the olive oil over medium heat in a large skillet or pan. Once hot, add the olives, orange juice, and honey. Stir till the honey has dissolved. Allow the olive mixture to cook for 2 to 3 minutes until the olives are warmed.
Add the orange zest, salt, Italian seasoning, sumac, and black pepper to the skillet and stir to combine. Cook for an additional minute, and then remove the olives from the heat and spoon them on top of the ricotta.
Drizzle any remaining oil from the pan over the olives. Top with optional fresh parsley and serve immediately with crackers, pita bread, sliced baguette, or chips.