Become a Dip Expert with Ricotta herb dip and toasts
Ricotta herb dip and toasts
Aah! What better kind of finger food is there than dip! Notice how often you just buy dip (usually as a last minute afterthought when you realise ‘Oh no I have to bring something to the party’), not really sure what EXACTLY is in it, but hey, it tastes good so who cares anyway? Well thought I would be a little adventurous, and make my own, after all with fresh ingredients surely it should taste better! Right?
So the base for this dip is obviously the Ricotta cheese. Naturally I decided to taste the ricotta cheese ‘Pre-herb-ing’ (because tasting everything is what cooking is all about). And … it was just …SO BLAND! The kind of taste I imagine chalk would have, if I had ever eaten chalk that is. This came as a rude shock, as ricotta is in SO many tasty things! Like cheesecake for instance! Delicious, delicious cheesecake! I would never have realised ricotta’s sad, sad natural taste had it not been for my random taste-testing. This mind-boggling revelation obviously did not increase my hopes for a great tasting dip, but I soldiered on, because surely nothing can taste worse than chalk!
To my great relief, after all the herb action was done, it turned out to be a great tasting dip! If it hadn’t been, I would probably have added every possible ingredient on this planet, just so that my whole dip-making experience wouldn’t have been a waste of 10 minutes of my life.
And toasts not only make this dip much more fun to eat, but it also allows you to eat it as a light lunch, as opposed to just being a snack. Although you can always eat this dip with crackers if you wish. Oh! And it is vegetarian friendly! So try making your own dip today! Anyone can make it!
Ricotta herb dip and toasts
Ingredients: 6 pitted stuffed green olives finely chopped, 1 tbsp dill, 1 tbsp chopped fresh chives, 1 tbsp chopped fresh mint, 2 tsp finely grated lemon rind (zest), 2 tbsp sun-dried tomatoes finely chopped, 250g ricotta cheese, salt and pepper, 1 large baguette cut into slices
Steps: In a small bowl combine the olives, dill, chives, mint and lemon rind. Stir in the ricotta, then season well with pepper and salt to taste. Add the sun dried tomato and mix well, then spoon into a serving dish.
Preheat grill to high, then grill baguette slices for 1-2 minutes on each side until golden. Then serve with ricotta dip!
Tip! If you want to mix it up! Why not try making garlic toasts by rubbing garlic halves over the toast slices.
meanwhile dip is gr8, though some guacamole's can taste like armpit
OoH! I too have a pomegranate tree! Except it's in our backyard. It's so fun growing your own produce!
.. I didn't know wild bunnies existed in our area?