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Hot ricotta dip with herbs, chilli and garlic

Recipe from: 22 May 2011
ricotta dip

Ingredients 10
Servings 8
Time 10 mins


  • 350
    fresh ricotta cheese
  • 100
    finely grated pecorino or parmesan
  • 7.5
    dried red chilli flakes
  • the juice of half a lemon
  • a clove of garlic, peeled and very finely chopped
  • 10
    fresh thyme leaves
  • 10
    finely snipped chives
  • 30
    olive oil
  • a tin of artichoke hearts, drained and chopped
  • salt and milled black pepper, to taste


12 mins
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.


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