Ricotta Appetizer with Olives and Honey

Ricotta Appetizer spread with Olives and Honey on a stoneware plate with crackers

5 from 1 vote

Ricotta Appetizer with Olives and Honey

Makes: 2 servings

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Prep Time: 5

This quick 5-minute Ricotta Appetizer with Olives and Honey and is such a show stopper appetizer to serve to guest, or even just as a fun family meal addition!

Recipe by Dalya Rubin

Ingredients

8 ounces ricotta cheese, dairy or vegan
4 olives, sliced
2 teaspoons capers
1 tablespoon chopped pistachios
1 lemon, to zest
1 teaspoon honey
1 tablespoon Extra virgin olive oil
Crackers of choice, I recommend gluten free Simple Mills crackers

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Instructions

Transfer 8 ounces ricotta cheese to a bowl and mix so it becomes creamy and spreadable.
Spread ricotta onto a medium plate (to serve in).
Sprinkle with 4 olives (sliced), 2 teaspoons capers and 1 tablespoon chopped pistachios.
Zest the 1 lemon right on top of the dip.
Drizzle with 1 teaspoon honey and 1 tablespoon Extra virgin olive oil.
Serve with Crackers of choice and enjoy!

Test Kitchen Notes

I love using KiteHill dairy free Ricotta, but any dairy ricotta will be perfect too!
This recipe is super quick, so assemble right before serving.
You can swap lemon zest for lime zest.
If you don’t have capers, use something that is salty/briney, such as pepperoncini

Nutrition

Serving: -12serving, Calories: 324kcal, Carbohydrates: 9g, Protein: 14g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 58mg, Sodium: 276mg, Potassium: 200mg, Fiber: 1g, Sugar: 4g, Vitamin A: 558IU, Vitamin C: 0.3mg, Calcium: 248mg, Iron: 1mg

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