New This Month

Olive-Ricotta Dip

This isn't your garden-variety vegetable spread: What looks like dirt on top of this ricotta mix is actually tangy olives.

Photography: Aaron Dyer

Source: Martha Stewart Living, April 2016


  • 2 cups pitted Kalamata olives
  • 1 cup ricotta
  • 2 tablespoons heavy cream


  1. Preheat oven to 275 degrees. Arrange olives on a baking sheet, then cook until crisp, about 3 hours. Let cool, then finely chop until almost powdery. Whip together ricotta and heavy cream until thick. Place in a ramekin, and coat with 3 tablespoons of your freshly minced "soil." Use the remainder in pasta, salads, and sandwiches.

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