Name: Hot ricotta dip with herbs, chilli and garlic
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 350 g ricotta cheese; 100 g pecorino cheese grated; 7.5 ml dried chilli flakes red; lemon halved, juice only; garlic finely chopped; 10 ml fresh thyme; 10 ml fresh chives finely chopped; 30 ml fresh chillies 573; artichokes tinned, chopped; salt and freshly ground back pepper to taste

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Ingredients (10)

350 g	ricotta cheese
100 g	pecorino cheese — grated
7.5 ml	dried chilli flakes — red
	lemon — halved, juice only
	garlic — finely chopped
10 ml	fresh thyme
10 ml	fresh chives — finely chopped
30 ml	fresh chillies — 573
	artichokes — tinned, chopped
	salt and freshly ground back pepper — to taste

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Method:

Heat the oven to 180ºC.
Set aside a quarter of the grated pecorino.
Put all the remaining ingredients into a mixing bowl and stir very well to combine.
The mixture should form a slightly firm paste. If it looks too dry, add a little milk.
Pack the mixture into bowls and top with the remaining grated Pecorino.
Bake at 180º C for ten minutes, or until the mixture is bubbling and heated right through.
Now turn on the oven grill and grill for a few minutes, or until the topping is golden.
Serve very hot, with nachos or crackers.

Serves 6 to 8 as a starter

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa’s blog, click here.