This gourmet Cold Ricotta Cheese Dip only needs 4 ingredients. Ready in minutes. Adorned with a Mediterranean trio of olives, sun-dried tomatoes, and a hint of fresh rosemary. Elevate your culinary repertoire with ease.
Cold ricotta recipe perfect for crackers, as a dip for veggies, or a ricotta spread for sandwiches. You will want to give this goat cheese appetizer a try too.
Skip store-bought dips. This savory chilled ricotta dip combines the perfect harmony of textures and tastes. Expertly crafted and so easy to make. A true crowd-pleaser.
Easy recipes are a must when it comes to entertaining. The last thing I want is to be stuck in the kitchen while my guests are having fun.
Appetizers are such an easy and delicious way to get the party started. In fact, sometimes the whole party is just eating appetizers all night long. The guests love it, and so do I.
Cheese is such a great ingredient, especially when you use it in dips, spreads, and finger foods. With so many wonderful varieties to choose from, you will never get bored with something delicious to eat.
Some of our favourite cheese appetizers are:
Cold Ricotta Dip
Once you experiment in the kitchen making gourmet dips at home, you will never go back to store-bought. With a few simple ingredients, you will be amazed at what you can create.
- ricotta cheese
- sun-dried tomatoes
- fresh rosemary
Easy Ricotta Cheese Dip In Minutes
If you have never made dips with ricotta, you are in for a treat. I know whipped ricotta is very popular, but this ricotta appetizer is even easier. No need for special kitchen gadgets. Chop and mix is all you do. Full instructions are in the recipe card below.
- Grab your ricotta and place it in a bowl.
- Chop the olive, sun-dried tomatoes, and fresh rosemary.
- Add the chopped ingredients to the cheese.
- Mix well.
- Dip is ready to eat.
- Place in the fridge until ready to use.
Ricotta is easily found in the cheese section of the grocery store. I used regular ricotta, but you can also use the smooth variety for a more whipped texture.
Olives can be any kind you like. I used black but green, red, purple, or a combination of all would be delicious as well.
Sun-dried tomatoes in oil work well in this recipe, but if you prefer you can reconstitute dried tomatoes with water and use those instead.
Rosemary is so aromatic, and perfect for Mediterranean recipes. Fresh is best, but in a pinch dried will work. You will have to decrease the amount to about half.
Store this in a sealed container in the fridge. It will last for about a week. I do not recommend freezing.
Use as a dip for veggies, a topping for crackers, or a spread for sandwiches.
Is Ricotta And Cottage Cheese The Same Thing?
Ricotta is a fresh cheese made from the whey of cow, goat, sheep, or buffalo milk. Traditional Italian ricotta is smoother than cottage cheese and has a mild sweet taste. It is firm with fine, delicate grains.
Regular and smooth varieties can easily be found in the cheese/dairy section of the grocery store. Recipes with ricotta cheese include things like pasta, cheesecakes, and dips. Use it for sweet, savoury, hot, cold, and baked ricotta dishes.
Cottage cheese also known as curds and whey is made from cow’s milk. It has a chunky texture and a salty taste. It comes in full-fat to fat-free, and small, medium, and large curd varieties.
There is also a dry version known as baker’s cheese or farmer’s cheese. Perfect in this Ukrainian cheesecake recipe.
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You may also enjoy these tasty appetizer ideas:
Cold Ricotta Dip
- 1 cup ricotta cheese
- 2 ounces black olives (chopped)
- 1 ounce sun-dried tomatoes in oil (chopped)
- 2 teaspoons fresh rosemary (chopped)
- Place the ricotta in a bowl.1 cup ricotta cheese
- Chop the olives, sun-dried tomatoes and rosemary.1 ounce sun-dried tomatoes in oil, 2 teaspoons fresh rosemary, 2 ounces black olives
- Add all the chopped ingredients to the ricotta and mix well. This is ready to use, or you can let it sit in the fridge until needed.