WARM Ricotta DIP WITH Olives AND Lemon
- 15m Prep Time
- 35m Cook Time
- 1h 5mReady In
A warm ricotta dip with olives and lemon zest, baked until puffed and served with crackers and a simple arugula salad. Perfect for gatherings.
Ingredients
- 1 whole-milk ricotta
- 1 cup pitted olives finely chopped
- 2 large eggs
- Zest of 2 Meyer lemons
- 1/2 tsp kosher salt
- red pepper flakes
- Assorted crackers
- 5/16 lbs baby arugula
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- flaky sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 69.8 mg
- Iron: 1.66 mg
- Magnesium: 13.9 mg
- Phosphorus: 39.9 mg
- Potassium: 129 mg
- Zinc: 0.33 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole-milk ricotta
- 2 large eggs
- Zest of 2 Meyer lemons
- 1/2 tsp kosher salt
- red pepper flakes
- Assorted crackers
- 5/16 lbs baby arugula
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- flaky sea salt
- freshly ground black pepper
Prepare
- 1 cup pitted olives, finely chopped
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
In a medium mixing bowl, stir together the whole-milk ricotta, finely chopped olives, eggs, lemon zest, kosher salt, and red pepper flakes (if using) until well combined.
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Step 3.
Transfer the ricotta mixture to a 1-quart baking dish, smooth the top, and bake for about 35 minutes, until puffed but still slightly jiggly in the center.
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Step 4.
Let the dip cool for 15 minutes before serving warm or at room temperature with crackers alongside.
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Step 5.
While the dip bakes or cools, make the salad: In a salad bowl, massage 5 ounces baby arugula with 2 tablespoons extra-virgin olive oil until all leaves are evenly moist.
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Step 6.
Add the juice of 1 small lemon (about 2 tablespoons), flaky sea salt, and freshly ground black pepper to the arugula, then toss again to combine. Serve immediately.