Thursday, January 7, 2010

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

    • 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


    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.


  1. That sounds delicious.

  2. I am so glad you posted this dip! I had something similar at a party and never got the recipe from the woman who brought it. I can't wait to try this out on Friday night....Bunco game with the girls. (I have never I should bring something extra tasty to redeem myself).

  3. This sounds wonderful and after all of the rave reviews I am thinking Super Bowl party!!


  4. This looks great i might have to try this for my next get together Thanks for sharing :)