Saturday, December 17, 2011

Baked Ricotta Dip

I made this for a Christmas potluck and it was a huge success. Unfortunately I din't manage to get any photos.

Adapted from Inspired Edibles

500 mL container ricotta cheese
3 tablespoons Kalamata olives, finely chopped
3 tablespoons sun dried tomatoes, finely chopped2 garlic cloves, minced
1 teaspoon rosemary
1/4 teaspoon hot chili pepper flakes
1/4 teaspoon salt
1 teaspoon olive oil (or oil from sun dried tomatoes)

Preheat the oven to 350 F

Add all of the ingredients to a bowl and mix to combine. Transfer the ingredients into an oven proof dish.
Bake for approximately 30 minutes or until cheese mixture is warmed through and starts to bubble around the edges.

Remove from oven and drizzle with olive oil. 

Serve warm with an assortment of crackers, bread and vegetables.

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