This super creamy ricotta olive dip with homemade flatbreads is a real must-try, if you ask us! ✨ Perfect as a tasty lunch or snack in your Boho-Tiffin, but also ideal to serve during a cozy evening of drinks. Whether you take the dip with you on the road or serve it stylishly in your Tiffin on the table, this dip is always a good idea! And super simple to make.
Small note: the flatbreads are super easy to make with only 2 ingredients, so you can't really call this a recipe!
Ingredients for the ricotta olive dip:
*250g ricotta
*235g sliced green olives
*15g fresh parsley
*2 capers
*A dash of olive oil
*Lemon juice
*Salt & pepper
Ingredients for the flatbreads (for 8 pieces):
*400g self-raising flour
*400g Greek yoghurt 10% fat
Preparation:
- Heat a dash of olive oil in a frying pan and briefly fry the green olives, capers and parsley.
- Place the ricotta in a bowl and stir it until creamy with a fork. Then season with a little lemon juice, salt and pepper.
- Spoon the ricotta into a Tiffin and divide the olive, caper and parsley mixture evenly over it.
- Mix the self-raising flour and Greek yoghurt in a bowl until a cohesive dough forms. It is best to do this with a spoon first and finish with your hands.
- Sprinkle a little flour on the counter or cooking board and divide the dough into 8 equal pieces.
- Roll each piece out into a flat round bun about 0.5cm thick.
- Heat a frying pan over medium heat and fry the flatbreads with a little olive oil (or butter), one at a time for 2-3 minutes on each side, until golden brown.
Serve the warm flatbreads with the creamy ricotta olive dip and enjoy! Dip it in!
Want to take this snack with you? Put the dip in your Boho-Tiffin and store the flatbreads separately, so they stay nice and fresh. Perfect for lunch, a snack or to share during drinks.
Enjoy your meal!
Love Jessie
Check out my insta @brunchchick for more food inspo and the best hotspots!
And, let us know if you've tried this recipe? We'd love to hear it!