Whipped Ricotta Dip with Pistachios, Olives, and Harissa Oil

I made it on a whim the other day because I had a tub of ricotta cheese that needed to be used up, and since friends were coming over, I decided to put it to good use. Everyone was asking, what’s in it?! What’s that amber-red oil? Where’s the smoky-spicy flavor coming from?

The secret to this recipe is really in the balance of texture and flavor. Creamy ricotta cheese whipped with a little olive oil into a fluffy, irresistible consistency is topped with a mixture of warmed harissa oil with chopped olives and pistachios, then finished with some fresh mint. Every bite surprises the tastebuds! 

Key Ingredients

• Ricotta cheese: The creamy base of the dip. Look for whole-milk ricotta for the richest texture and best flavor; fresh, basket-style ricotta from the cheese counter is wonderful if you can find it. You can also make your own!
• Harissa is a bold, North African chili paste that brings smoky heat and deep flavor to this simple dip. It’s made with dried red chiles, garlic, olive oil, and warm spices.
  • MAKE It: Homemade Harissa
  • BUY IT: Harissa Paste by Villa Jerada is milder and Harissa Paste by Kartago is a little spicier.
• Green olives add briny contrast and texture. I love using our Negrinha green olives stuffed with garlic for their buttery bite and gentle garlic finish.
• Extra virgin olive oil: Adds silkiness to the whipped ricotta and carries flavor and the irresistible red-orange color of the harissa. Because the harissa adds so much flavor I like to start with an olive oil that has a bold flavor of its own. When developing this recipe, I used our peppery Hojiblanca olive oil from Spain.

How to Make Whipped Ricotta Dip

Putting together this dip takes just a few minutes, but the step of blooming the harissa paste in olive oil and warming the olives and pistachios in the spiced oil gives the finished dip so much dimension. Here’s how:

• Make the ricotta dip. In a large bowl, combine 1 cup ricotta cheese, the zest of 1 lemon, and 1/2 teaspoon Kosher salt. Drizzle in 1 teaspoon or so of olive oil. Whisk until well combined and fluffy. 
• Make the harissa oil. In a small skillet set over medium heat, warm 1/4 cup extra virgin olive oil. When the oil begins to shimmer, lower the heat and add 1 tablespoon harissa paste. Stir until the paste somewhat dissolves and the oil turns a beautiful red-amber color, about 1 minute. 
• Add the olives and pistachios. Stir in 1/3 cup roughly chopped green olives (I highly recommend our green Negrinha olives with garlic) and 1/4 cup roughly chopped pistachios just until warm, about 30 seconds or so. Remove from the heat.
• Plate and serve. Spread the whipped ricotta in a small, shallow serving bowl and top with the harissa oil, olive, and pistachio mixture. Sprinkle with 1 tablespoon finely chopped fresh mint and serve with sliced French baguette (even better if you quickly grill the bread in a cast iron skillet), crostini, or pita chips. 

Make it Your Own

Here are several easy, flavorful ways to riff on this dip, keeping thighs simple while letting you use what you have on hand:

• Swap the herbs: Replace the fresh mint with chopped dill, parsley, cilantro, or basil.
• Try a different nut: Substitute toasted almonds, pine nuts, or walnuts for the pistachios.
• Switch up the olives: Kalamata olives have a deeper, brinier bite, while Castelvetranos are buttery and subtle. 
• Add roasted garlic: Whisk 2 or 3 smashed roasted or confit garlic cloves into the ricotta to give it a mellow, savory depth.
• Make it sweet: Skip the harissa and top the whipped ricotta instead with honey, black pepper, and fresh thyme leaves!

Perfect Pairings

This whipped ricotta dip is right at home on any appetizer or party spread. I like to serve it with: