Ricotta Dip with Herbs and Olive Oil
Easy ricottta dip with fresh herbs and delightful olive oil. Customize as you wish - multiple options!
Print
Pin
Servings: 6
Calories: 218kcal
Ingredients
- 2 cups ricotta cheese
- 1 clove garlic
- 2 tablespoon extra virgin olive oil plus more to drizzle over dip when served
- 1 teaspoon coarse salt
- ½ teaspoon white pepper
- ½ lemon zest of and 1 tablespoon of the juice
- 1 bunch fresh herbs such as oregano, thyme, basil, dill, chives, garlic chives, mint etc. or 1 heaping tablespoon dried herbs (Italian mix or Herbs de Provence)
- 1-2 cured anchovy fillet optional*
- 1-2 preserved lemon rinds thin strip(s) (optional)*
Instructions
- Mince the garlic and finely chop the fresh herbs. If using anchovy and/or preserved lemon rind, press into a paste using a small fork or pestle and mortar.
- Place the ricotta in a mixing bowl and add the rest of the ingredients. Mix and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste, transfer to a serving dish and drizzle with a bit of olive oil before serving.
Notes
*These two ingredients if mashed into a paste and folded into the dip add umami depth and really boost the flavor base of the dip. Feel free to increase the quantities to taste.
Other optional ingredients: sun dried tomatoes, roasted garlic, smoked paprika, olive tapenade, grated Parmesan or Pecorino.
For instructions on how to make fresh ricotta at home or a baked version of this dip consult the relevant sections of the post for this recipe.
Nutrition
Serving: 1/3 cup | Calories: 218kcal | Carbohydrates: 7g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 696mg | Fiber: 1g | Sugar: 1g
