Read my article about olives and how to make an olive and caper dip using fresh, local products.
A different sort of snack or party food, baked ricotta is easy to make, filling and low in fat.
You will need:
250g tub of ricotta
1/2 or 1 teaspoon chili powder or flakes (according to taste)
1 teaspoon thyme leaves
salt and pepper
spray olive oil
Crackers, sliced vegetables or bread to serve
Heat your oven to 180 Celsius on fan oven.
Spray a loaf pan with olive oil.
Mix the ricotta, egg, chili, thyme as well as a pinch of salt and pepper together. I left it out, but you can also add 1/3 cup of Parmesan or other grated hard cheese. Pour into the loaf pan.
Spray the top of your mixture with olive oil.
Bake for 20-25 minutes or until set and browning at the top.
Serve with vegetable crudités or crackers/bread. You could also add some chutney and grapes or serve with a cheese/deli platter.
The ingredients of this dip might surprise you, but I have done the experimenting for you so you don’t have to. Unless you enjoy that sort of thing, in which case please let me know if you find better proportions. I’ll call this one – how to be popular at parties! 🙂
Chuck everything into your blender at once or at first omit some of the cream cheese/ricotta and add little by little until you like the consistency and taste.
1 cup Spinach, cooked and drained
1 cup chopped Rucola
250g cream cheese
2 tablespoons ricotta
1/2 cup soya beans or broad beans
salt and pepper to taste