By Popular Demand

I was told by multiple people I that I MUST blog about a dip I prepared over the holidays.  I served this on Christmas day as well as at a neighborhood Christmas party.

Here is the recipe for my olive ricotta dip, by Rachel Ray

Ingredients

• • 1 cup large olives with pimiento
  • 1 clove garlic
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup ricotta cheese
  • 1/2 cup chopped hazelnuts, toasted
  • 1 sliced whole-grain baguette
  • Parmesan pita crisps, store-bought
  • 1 celery heart, cut into sticks

  Directions

  Preheat oven 425 degrees F.
  
  Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.
  
  
  

I served this with celery sticks and various whole grain crackers.  It was a huge hit!

This was also easy enough to double, which I did for my two different holiday gatherings.