Olive and Garlic Soft Cheese Spread with Whole-Grain Baguette

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I've made this cheese spread several times for my family around the holidays and I tell ya...people don't move away from it. It's funny! They stay packed around the cheese. EVERYONE loves it, including me and I hate green olives. There is just something so comforting about this spread. I love it with crusty baguette and wheat thins. I've made it with the hazelnuts and toasted almonds. Either nut works for this recipe (hazelnuts sometimes hard to find. Thanks again Rach for an easy crowd pleasing spread. I think I'm gonna go make some right now.......

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I made this for Christmas Eve and it was the bomb! I used 1 shallot along with the garlic and an entire jar of sliced green olives - too many, as it turned out but it was still good just a bit too salty with all the extra olives. I skipped the nuts, though. Just wanted the cheese and olives. This is great with crackers, bread, eaten by the spoonful, whatever. Reminiscent of the green olive cream cheese that Philadelphia brand used to make but better as a dip because of the ricotta cheese. Thanks, Rach!

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Made this today to serve during the Holiday Bowl. It is so good . I had to stop to write this reveiw so I would stop eating it. Quick , easy , and a nice change from the some old dips. We are serving the spread with a toasted roasted tomato bread, celery sticks and a head of roasted garlic for garnish. If you love garlic and olives this is the spread for you.
Thanks Rachael for something fresh and new to us.
GO DUCKS !

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After reading a few reviews on this spread, I noticed one thing. And it's not only this recipe; it is the majority of recipes that are reviewed. People change ingredients and then givethe recipe a not so good review. I followed this to the letter and it was nothing short of a culinary masterpiece. One thing I did do after reading the reviews was to find check the sodium content of olives before I bought them. It was amazing to see the wide range of sodium content. From 350 per serving to as low as 175. And the serving sizes were the same. I bought the olives with the lowest sodium content. This dip/spread received rave reviews from my friends and family. My wife normally doesn't like olives, but absolutely loves this. I served it with Baguette, celery and homemade rosemary crackers. Thanks for a delicious and easy appetizer.

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My family loved this! They stood around it and said how addictive it was. I used cream cheese and 2 tablespoons of sour cream instead of ricotta cheese. Couldn't find any hazelnuts - so I used pecans to sprinkle over the top. Delightful - it was gone by the end of the night.

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If you are an olive lover, you will like this. Something different from your average onion or spinach dip. We enjoyed this one and it was prepared according to the recipe.

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This dip is wonderful and surprising. Many people, who don't like olives actually like this dip. I personally don't like olives, but ended up trying it, and it grew on me.

It's a great combo of flavors that many can't identify. I added a dash of lemon juice to temper the saltiness of the olives and a dash of hot sauce for some heat. Good stuff!

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I really enjoyed this. Instead of topping with hazelnuts, I added them to the food processor at the end for a rough chop. This is a rather salty spread due to the olives, but the ricotta and cream cheese give it nice mild, creamy background. Perfect with either toasted baquette crisps or with a regular sliced baquette. The only reason I gave this 4 stars instead of 5 is because of the saltiness. It's too salty to appeal to a lot of people, but do give this a try. It's a nice change from the usual cheese spreads or ranch dressing dips that are usually served as appetizers.

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I have made this recipe twice. Both times to rave reviews. I add other veggies to dip but it works well with just celery and chips.

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Big hit! And, so easy to make.