Summer Deli Platter
Whip up this creamy ricotta dip loaded with savory chives and zesty sundried tomatoes for a flavorful party snack. Pair it with an array of deli counter veggies like roasted aubergines, peppers, artichoke hearts, olives, and balsamic red onions for a Mediterranean-inspired platter that's perfect for sharing. Grab some toasted pitta bread or breadsticks and get ready to dip into a burst of delicious flavors in every bite.
— Constant Cookbook
Ingredients
- 250g tub ricotta
- handful chives
- 4 sundried tomatoes
- selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts , olives and balsamic red onions
- toasted pitta bread or breadsticks, to serve
Instructions
- Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
- Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 351 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 5.65 milligram of sodium
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