Whipped Ricotta and Cream Cheese with Grilled Tomatoes and Kalamata Olives

Celebrating The Holiday Season With Chef Lorna Maseko

Servings: 6-8 Servings

Author: Chef Lorna Maseko



  • 1 cup ricotta 
  • ¼ cup cream cheese 
  • 2 tbsp plain yogurt 
  • handful fresh dill 
  • juice of 1 lemon 
  • 1 tbsp olive oil 
  • ¾ cup cherry tomatoes
  • ½ cup Kalamata olives
  • sprig of rosemary 
  • 2 packets salted crackers 
  • Salt to taste 



1. In a mixing bowl, add the ricotta, cream cheese, plain yogurt, whisk together until smooth. Then add chopped dill, lemon juice and season to your liking, then set aside.

2. In a pan at medium heat, add olive oil, then cherry tomatoes till lightly charred, then add olives and rosemary for a few minutes until fragrant. Remove from heat and set aside.

3. To plate, smear cheesy mixture into a bowl then top up with cherry tomatoes and olives. Drizzle the remaining fragrant olive oil from the tomatoes and olives into the bowl, then place crackers around the bowl on a board or plate. Serve and enjoy!