Ingredients
- 250 grams ricotta
- 250 grams feta
- 30 grams greek yoghurt
- 1 clove garlic, minced
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- 100 grams kalamata olives
- salt, to taste
- 3 tablespoons dukkah
Instructions
- To the bowl of a food processor, add the garlic clove, ricotta, feta, lemon zest and lemon juice. Process the mixture until smooth.
- Add the kalamata olives and salt. Process for 30-40 seconds.
- Transfer the dip to a serving bowl, cover with cling wrap and chill for at least 1 hour.
- To serve, remove from the fridge, drizzle with a splash of olive oil and then sprinkle the dukkah over the top. Serve with crackers and/or fresh vegetable sticks.
This Feta, Ricotta and Olive Dip is a simple recipe that was inspired from my wanting to make a different dip to what I normally make for weekly snacks. It serves well with crackers, but I also love to pair it up with some humble fresh vegetable sticks.
Making the Dip
To start with, this dip is best made in a food processor. You could also use a bowl and your trusty whisk, but it will be a bit of an arm workout to do so. To the bowl of your food processor, first add the clove of minced garlic. Next, add in the feta, ricotta, greek yoghurt and the lemon juice/zest. Proceed to process this mixture using the food processor, until it is smooth.
Lastly, to the ricotta mixture add in the salt and kalamata olives. Process the mixture for about 30-40 seconds, until the desire texture has been reached. I personally like the dip with some smaller chunks of olives in it, but you might prefer the mixture to be smoother.
Transfer the completed dip to a serving bowl, cover with cling wrap and then chill in the fridge for at least 1 hour.
Serving the Feta, Ricotta and Olive Dip
Remove the chilled dip from the fridge 5 minutes prior to serving. Drizzle the top of the dip with a splash of olive oil and then sprinkle over some dukkah. Serve the dip accompanied with your favorite crackers (try with some Crispy Tortilla Chips), and an assortment of fresh vegetable sticks.
