Description
This Kalamata olive dip is creamy, tangy, and full of Mediterranean flavors, paired with crispy homemade pita chips. It’s the perfect appetizer for any gathering, quick to make, and even quicker to disappear!
Ingredients
Units
Scale
- 1 cup whole milk ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and chopped
- 3 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- 4 pita pockets, cut into triangles
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Cut pita into triangles and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 10-12 minutes, or until golden and crispy.
- In a food processor, blend ricotta, feta, 2 tablespoons olive oil, and pepper until smooth. Transfer to a bowl.
- Top the dip with Kalamata olives, a drizzle of olive oil, and fresh dill. Serve with warm pita chips.
Notes
- If you prefer a smoother dip, blend the Kalamata olives into the mixture.
- For extra flavor, add roasted garlic or lemon zest to the dip.
- Store leftover dip in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg