Dinner

Whipped Ricotta with Olive and Roasted Red Pepper Topping Recipe

ByMaya Arden March 9, 2026March 9, 2026

Introduction

This whipped ricotta with olives and roasted red peppers is a creamy, flavorful appetizer perfect for any gathering. The combination of smooth ricotta, briny olives, and sweet roasted peppers creates a delightful spread to enjoy with toasted bread or crackers.

A shallow round dish filled with a smooth, thick layer of creamy white dip swirled gently on the surface, topped with whole and halved green olives that have a shiny, oily texture scattered evenly, along with bright red diced peppers and small green herb leaves sprinkled around. There are also drops of golden olive oil pooling slightly on the white base, and tiny red pepper flakes add a touch of spice. The dish sits on a white marbled texture, providing a clean and bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Castelvetrano olives, pitted and halved
1/2 cup extra-virgin olive oil

1/3 cup chopped roasted red peppers
3 cloves garlic, peeled and smashed

4 sprigs thyme, plus leaves for serving
2 sprigs rosemary

1 pound whole-milk ricotta
1 tablespoon honey
1/2 teaspoon kosher salt

Crushed red pepper flakes, for serving
Toasted bread and/or crackers, for serving

Instructions

Step 1: In a small saucepan over medium heat, combine olives, olive oil, roasted red peppers, garlic, thyme, and rosemary. Bring to a simmer, then reduce heat to low and cook at a bare simmer, stirring occasionally, for 5 minutes. Remove from heat and let the mixture infuse for 30 minutes.

Step 2: Strain the olive mixture through a fine-mesh sieve into a glass measuring cup, reserving the olives and peppers. Discard the garlic and herbs.
Step 3: In a food processor, blend ricotta, honey, and kosher salt until smooth, about 1 minute. With the motor running, slowly pour in 1/4 cup of the reserved olive oil and continue blending until combined and creamy.
Step 4: Transfer the whipped ricotta to a serving bowl. Spoon the reserved olives and roasted peppers over the top, then drizzle with additional reserved olive oil. Garnish with thyme leaves and crushed red pepper flakes. Serve immediately with toasted bread or crackers.

Tips & Variations

For a smokier flavor, try adding a small pinch of smoked paprika to the ricotta before blending.
If you prefer a milder olive taste, substitute Castelvetrano olives with green olives or Kalamatas.
Feel free to swap roasted red peppers for sun-dried tomatoes for a different twist.

Use fresh herbs like basil or oregano instead of thyme and rosemary for a change in aroma.

Storage

Store the whipped ricotta in an airtight container in the refrigerator for up to 3 days. Keep the olives and peppers separate to preserve texture and flavor. Re-stir before serving and bring to room temperature for the best taste. Avoid freezing, as ricotta’s texture may change.

How to Serve

A close-up view of a creamy white yogurt dip filled in a round dark bowl, topped with whole and sliced green olives, small red pepper pieces, fresh herbs, and drizzles of golden olive oil, with a slight swirl in the middle showing the texture of the dip. On the right side, a toasted slice of bread with grill marks is dipped partially into the yogurt dip. Surrounding the bowl are toasted bread slices with sesame seeds and crackers, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the infused olive oil and olive mixture ahead and refrigerate it. Whip the ricotta just before serving for the freshest texture.

What can I use if I don’t have a food processor?

You can whisk the ricotta vigorously by hand with honey and salt until smooth, then slowly whisk in the olive oil. The texture will be a bit less creamy but still delicious.