Hot ricotta dip with herbs, chilli and garlic

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

By Food24 May 23 2011
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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.



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