Whipped Ricotta and Black Olive Dip

Name: Whipped Ricotta and Black Olive Dip
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 lb (454 g) whole-milk ricotta cheese, at room temperature; ¾ cup (115 g) pitted kalamata olives, coarsely chopped; 3 cloves (9 g) roasted garlic cloves, mashed into a paste; 1½ tsp (1½ g) dried oregano; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (30 ml) extra-virgin olive oil; ¼ tsp (1½ g) kosher salt; to taste freshly ground black pepper; ⅛ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A light, creamy Mediterranean dip made by whipping fresh ricotta with roasted garlic, tangy kalamata olives, and oregano. The result is an airy, spoonable dip with a savory depth of flavor—perfect for crudités, crackers, or toasted bread. Ready in minutes and elegant enough for entertaining.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use whole-milk ricotta at room temperature for best whipping texture
If using jarred roasted garlic, drain well and pat dry with paper towels
Taste and adjust salt before serving—olives and garlic add saltiness
Have your serving vessel and dippers ready

1
Whip the ricotta
- In a medium bowl, add the room-temperature ricotta.
- Using a whisk or hand mixer with the whisk attachment, beat vigorously for 2–3 minutes until the ricotta is light, fluffy, and noticeably increased in volume—you're incorporating air to lighten its texture.
- The mixture should look creamy and slightly pale.
+ Show details− Hide details
Ready when: Ricotta is light, fluffy, and increased in volume by about 25 percent
Tip: Don't skip this step; it's what gives the dip its signature airy texture, not a dense spread
2
Prepare the flavor base
- In a separate small bowl, combine the mashed roasted garlic, dried oregano, lemon juice, and extra-virgin olive oil.
- Stir well to combine into a smooth paste.
- This flavor base will distribute evenly when folded in and ensures no dry oregano pockets in the finished dip.
+ Show details− Hide details
Ready when: Garlic, oregano, lemon juice, and olive oil are fully combined into a smooth mixture
Tip: Mixing these separately prevents dry oregano from settling unevenly and ensures every bite tastes consistent
3
Fold in the flavor base and salt
- Pour the garlic-herb mixture into the whipped ricotta.
- Using a rubber spatula, gently fold until just combined, being careful not to deflate the whipped ricotta—use a scraping and folding motion rather than stirring.
- Add the kosher salt and fold again gently until evenly distributed.
- The dip should still look fluffy and streaky, not homogeneous.
+ Show details− Hide details
Ready when: Garlic-herb base and salt are gently combined without overworking the ricotta
Tip: Fold gently to preserve the airiness; rough stirring will make the dip dense and heavy
4
Add olives and season to taste
- Fold in the chopped kalamata olives until evenly distributed throughout the dip—use the same gentle folding motion.
- Taste a small spoonful and adjust seasoning with freshly ground black pepper and red pepper flakes (if using).
- The dip should taste salty, garlicky, and herbaceous with pops of briny olive flavor.
- If it tastes flat, add a pinch more salt.
+ Show details− Hide details
Ready when: Olives are evenly distributed; seasoning balances salt, garlic, herb, and briny olive notes
Tip: Reserve a few olive pieces to scatter on top for visual appeal and a flavor reminder

Good to know

Tips

For the creamiest dip, use a brand of ricotta with the fewest additives; some brands are thinner and watery, so whip extra vigorously
Make this dip 1–2 hours before serving so flavors have time to meld slightly, then adjust seasoning again before guests arrive
Serve with toasted ciabatta slices, crisp vegetable sticks (carrots, bell peppers, celery), or neutral crackers—avoid heavily flavored crackers that compete with the dip
A drizzle of finishing olive oil and a pinch of red pepper flakes on top adds elegance and hints at the flavors inside

Storage & reheating

Refrigerate in an airtight container for up to 4 days. The dip will firm slightly when cold; let it sit at room temperature for 15–20 minutes before serving for the best texture and flavor. Do not freeze; whipped ricotta's texture does not recover well after freezing.

Substitutions

pitted kalamata olives → green castelvetrano olives or pitted green olives. Milder and buttery; the dip will be less briny but still flavorful and less intensely salty
roasted garlic cloves → 1 clove raw minced garlic mixed with ½ tsp honey. Raw garlic will be sharper; the honey balances it slightly. Start with half and taste before adding more
dried oregano → 1.5 tsp fresh oregano, finely chopped, or ½ tsp dried Italian seasoning. Fresh oregano is brighter; Italian seasoning adds other herbs but dilutes the oregano flavor
whole-milk ricotta cheese, at room temperature → mascarpone or whole-milk Greek yogurt (thinned with 2–3 tbsp extra-virgin olive oil). Mascarpone is richer; yogurt is tangier. Both need gentle whipping to avoid separating