Loaded ricotta sharing dip recipe

Name: Loaded ricotta sharing dip
Yield: Serves 8
Ingredients: 30g pecans; ½ x 30g pack roasting herbs, leaves picked; 60ml extra-virgin olive oil; 1 garlic clove, bashed; 2 x 250g pots ricotta; 4 fresh figs, cut into small wedges; 210g jar Tesco Finest Greek pitted Halkidiki olives, drained and halved; 4 slices Tesco Finest Parma ham, roughly torn; baguette slices, to serve; crisps, to serve; Jacob's Original Cream Crackers, to serve (optional)

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This simple ricotta dip is perfect for festive gatherings. Silky whipped ricotta forms the base, topped with toasted pecans, Parma ham, and olives. Finish with a drizzle of homemade herb and garlic oil, and serve alongside warm bread or Jacob's crackers for dipping.

See method

Serves 8
Takes 15 mins
209 calories / serving

Shop your ingredients

Tesco Pecan Nuts 150g
30g pecans
£3.00
£20.00/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
½ x 30g pack roasting herbs, leaves picked
£0.50
£16.67/kg
Tesco Extra Virgin Olive Oil 250Ml
60ml extra-virgin olive oil
£3.40
£13.60/litre
Tesco Large Garlic
1 garlic clove, bashed
£0.50
£0.50/each
Tesco Ricotta Cheese 250 G
2 x 250g pots ricotta
£1.50
£6.00/kg
Tesco Figs Minimum 3 Pack
4 fresh figs, cut into small wedges
£2.00
£0.67/each
Tesco Pitted Black Olives 330G
210g jar Tesco Finest Greek pitted Halkidiki olives, drained and halved
£1.30
£7.98/kg DR.WT
Tesco Finest 14 Month Genuine Parma Ham 78G
4 slices Tesco Finest Parma ham, roughly torn
£3.00
£38.46/kg
H.W. Nevill's Part Baked White Baguette 2 Pack
Aldi Price Match
baguette slices, to serve
£0.85
£0.42/each
Tesco Finest Lightly Salted Crisps 150G
£1.25 Clubcard Price
(£8.33/kg)
Offer valid for delivery from 04/11/2026 until 04/01/2027
crisps, to serve
£1.50
£10.00/kg
Jacob's Original Cream Crackers 300g
Everyday Low Price
Jacob's Original Cream Crackers, to serve (optional)
£1.60
£5.33/kg

Try with

Jacob's Original Cream Crackers 300g

The perfect base for all your favourite pairings

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Toast the pecans for 5 mins, then set aside. When cool enough to handle, roughly chop.
Place the garlic clove, herbs and olive oil in a small saucepan and heat gently for 2-3 mins until fragrant. Do not boil. Set aside to infuse.
Using a hand whisk, whisk the ricotta in a bowl along with some seasoning. Spread it out on a serving plate.
Top with the fig wedges, olives and arrange the Parma ham on top. Drizzle over the herby oil and sprinkle over the pecans and serve immediately with baguette slices, crisps and crackers.