Herbed Cold Ricotta Dip

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I used to think fancy dips required hours in the kitchen and a long list of ingredients I’d never heard of. Then I discovered this cold ricotta dip at a friend’s dinner party, and she laughed when I asked for the recipe. “It’s just ricotta and a few other things mixed together,” she said.

That’s when I realized the best appetizers are often the simplest ones. This dip comes together in about five minutes, uses ingredients you probably already have, and tastes like you spent way more effort on it than you actually did. No cooking required—just mix, chill, and watch it disappear from the table.

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What Kind of Ricotta Cheese Should I Use?

For this cold dip, you’ll want to use whole milk ricotta rather than part-skim or fat-free versions since the extra richness really makes a difference in flavor and texture. Fresh ricotta from the deli counter or specialty cheese section will give you the creamiest results, but regular supermarket ricotta in the plastic container works perfectly fine too. If your ricotta seems a bit watery when you open it, just drain it in a fine mesh strainer for about 15 minutes before mixing – this prevents your dip from becoming too thin. Some brands are naturally drier than others, so don’t worry if yours looks thick right out of the container.

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Options for Substitutions

This simple dip is pretty forgiving when it comes to swaps:

• Ricotta cheese: You can substitute with cottage cheese (drain it well first), cream cheese (soften it and maybe thin with a splash of milk), or even Greek yogurt for a tangier flavor. The texture will be slightly different but still tasty.
• Black olives: Kalamata olives, green olives, or even capers work great here. Just adjust the amount since capers are much saltier – start with half the amount.
• Sun-dried tomatoes in oil: If you only have dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes first, then chop. You could also use roasted red peppers or even fresh cherry tomatoes for a different twist.
• Fresh rosemary: Dried rosemary works too – just use about half the amount since it’s more concentrated. Fresh thyme, oregano, or basil are also nice alternatives that pair well with the other flavors.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ricotta dip is using ricotta straight from the fridge, which creates a dense, heavy texture that doesn’t spread well – let your ricotta sit at room temperature for about 30 minutes before mixing to achieve a creamy, smooth consistency.

Another common error is chopping your sun-dried tomatoes and olives too large, which makes the dip chunky and hard to scoop, so aim for small, uniform pieces that distribute evenly throughout.

Don’t forget to drain your sun-dried tomatoes well and pat them dry with paper towels, as excess oil can make your dip greasy and cause separation.

For the best flavor, add the fresh rosemary gradually and taste as you go – too much can overpower the mild ricotta, and remember that herbs get stronger as the dip sits.

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What to Serve With Cold Ricotta Dip?

This Mediterranean-inspired dip is perfect with crispy toasted baguette slices or warm pita chips for scooping up all those good flavors. I love serving it alongside fresh vegetables like cucumber rounds, cherry tomatoes, and bell pepper strips for a lighter option that really lets the ricotta shine. It also makes a great addition to a charcuterie board with some salami, prosciutto, and crackers. For a more substantial snack, try spreading it on toasted sourdough bread and topping with a drizzle of good olive oil and a sprinkle of fresh herbs.

Storage Instructions

Refrigerate: This ricotta dip actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Store it covered in the refrigerator for up to 4 days. I like to make it the night before a party so it’s perfectly chilled and ready to go.

Make Ahead: You can easily prep this dip up to 2 days in advance, which makes it perfect for entertaining. Just give it a good stir before serving since the oil from the sun-dried tomatoes might separate a bit. The flavors will be even more developed after sitting overnight.

Serve: Always serve this dip cold or at room temperature – it’s meant to be refreshing! If you’ve had it in the fridge, let it sit out for about 10-15 minutes before serving to take the chill off. Give it a final stir and maybe add a drizzle of olive oil on top for presentation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 45-50 g
• Carbohydrates: 30-35 g

Ingredients

• 1 cup ricotta cheese
• 2 oz chopped black olives
• 1 oz chopped sun-dried tomatoes in oil
• 2 tsp fresh rosemary, minced

Step 1: Prepare the Ingredients

• 2 oz chopped black olives
• 1 oz chopped sun-dried tomatoes in oil
• 2 tsp fresh rosemary, minced

Chop the black olives, sun-dried tomatoes, and fresh rosemary into small pieces.

This makes them easier to mix evenly with the ricotta and ensures every bite is flavorful.

Step 2: Combine and Mix the Spread

• 1 cup ricotta cheese
• chopped black olives (from Step 1)
• chopped sun-dried tomatoes (from Step 1)
• minced rosemary (from Step 1)

Place the ricotta cheese in a bowl.

Add the chopped black olives, sun-dried tomatoes, and minced rosemary (from Step 1).

Mix everything thoroughly until all the ingredients are evenly incorporated.

I like to let this mixture sit in the fridge for at least 30 minutes; it helps the flavors meld nicely, but you can use it right away if needed.