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Savory ricotta feta dip with tomatoes, artichoke hearts, and olives in a white bowl
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Savory Whipped Ricotta and Feta Dip

An elegant and satisfying appetizer with creamy cheese, roasted tomatoes, olives, and crunchy pistachios.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 218kcal
Author: Judy Purcell

Equipment

Ingredients

  • 1 pint grape tomatoes (10-12 ounces), halved
  • 1/3 cup shallot (2 small) sliced thin
  • 2 tablespoons olive oil , plus more for garnish
  • 1 teaspoon dry Italian herb blend
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup feta cheese brined is best
  • 1/2 teaspoon garlic 1/2 clove
  • 1 large lemon zested and juiced
  • 1/3 cup artichoke hearts coarsely chopped, or more as desired
  • 1/3 cup Kalamata olive halved and pitted, or more as desired
  • 1/3 cup pistachio nuts dry-roasted, or more as desired
  • Fresh basil chopped for garnish
  • Bread or crackers for serving

Instructions

  • Heat the oven to 400°F. Toss the tomatoes and shallots with the oil, dry herbs, half the salt, and pepper to coat. Spread in a single layer on a parchment-lined pan and roast for 20 minutes until the tomatoes and shallots are soft and browned in spots. When done, remove from the oven and allow to cool for 5-10 minutes (it's okay if they are warm when topping the cheese, just not hot).
  • While the tomatoes are roasting, whip the ricotta, feta, garlic, lemon zest, and 1 teaspoon of the lemon juice in a food processor or blender until silky-smooth and creamy. Taste and add salt if needed.
  • Transfer the whipped cheese to a shallow bowl or lipped platter, using the spoon to create swirls in the top (the swirls will hold all the garnishing goodies).
  • Spoon the tomatoes and shallots over the cheese, then sprinkle with the artichoke hearts, olives, pistachios, and fresh herbs. Drizzle any remaining oil from the pan over the top, if any, or finish with fresh olive oil (up to 1 tablespoon).

Notes

NOTES : *Select brined feta over crumbled to create a creamier texture.
TIPS & VARIATIONS:
  • Substitute sundried tomatoes for the roasted tomatoes. 
  • Substitute other fresh herbs like thyme, savory, or mint as a garnish
  • Substitute toasted almonds or pine nuts instead of pistachios.
  • Substitute water chestnuts for the nuts for allergy-friendly.
  • Substitute leeks for the shallots.
  • Add a hint of spice with a sprinkle of red pepper flakes or a drizzle of hot honey.

Nutrition

Calories: 218kcal | Carbohydrates: 10g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 566mg | Potassium: 316mg | Fiber: 2g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 18mg | Calcium: 185mg | Iron: 1mg