Hot ricotta dip with herbs, chilli and garlic

8 servings Prep: 10 mins, Cooking: 12 mins
Rate this recipe
Dips don't have to be cold. Try this hot version.

By Food24 May 23 2011
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.