Olive, Fig and Whipped Ricotta Dip

Ingredients

• ⅓ cup and 1 tbsp olive oil
• 2 shallots, sliced into thin rounds
• ½ cup green olives, pitted and torn in half
• ¼ cup chopped dried figs
• ½ tsp chili flakes
• ½ tbsp orange zest
• ½ tbsp fresh thyme leaves
• Kosher salt to taste
• 1 tbsp sherry vinegar
• 1 cup ricotta
• 2 tbsp honey
• 2 tbsp coarsely chopped pistachios
• Sliced baguette, for serving
• Pita chips, for serving

Directions

1. To a small saucepan on medium heat, add ⅓ cup olive oil. Once hot, add the sliced shallots and fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel.
2. Off the heat, stir in the olives, chopped figs, chili flakes, orange zest, and thyme leaves. Season with salt to taste. Once cool, stir in the vinegar.
3. To a food processor, add the ricotta. Blend for 2 minutes, scraping down the sides occasionally until smooth. Then add the remaining 1 tbsp of olive oil, honey, and salt to taste. Blend until smooth.
4. Spread the ricotta to form a circular base on a serving dish. Top with the olive mixture. Garnish with the fried shallots and the chopped pistachios.
5. Serve with sliced baguette and pita chips for dipping and scooping.