Sun-dried Tomato and Ricotta Dip
- 1 1/2 cups (300g) reduced-fat fresh ricotta cheese
- 1/4 cup sun-dried tomatoes, finely chopped
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon toasted pine nuts
- 1 tablespoon extra-virgin olive oil
- Place ricotta, tomato, basil, pine nuts and half the oil in a bowl. Season with salt and pepper. Mash with a fork to combine. Serve drizzled with remaining oil.
To store leftover dips, refrigerate in an airtight container for up to 5 days.
Use leftover dips as a tasty spread for sandwiches and wraps instead of butter.
Serve dips with crackers, grissini (breadsticks), crostini, corn chips, crusty bread, Turkish bread, melba toast, pita chips, lavosh, or raw or cooked vegetables, or as part of an antipasto platter.
Serve dips sprinkled with chopped fresh herbs, such as flat-leaf parsley leaves, coriander leaves, thyme leaves, chives or basil leaves.
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