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Loaded ricotta sharing dip recipe

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This simple ricotta dip is perfect for festive gatherings. Silky whipped ricotta forms the base, topped with toasted pecans, Parma ham, and olives. Finish with a drizzle of homemade herb and garlic oil, and serve alongside warm bread for dipping. See method

Serves 8
Takes 15 mins
209 calories / serving

Ingredients

30g pecans
½ x 30g pack roasting herbs, leaves picked
60ml extra-virgin olive oil
1 garlic clove, bashed
2 x 250g pots ricotta
4 fresh figs, cut into small wedges
210g jar Tesco Finest Greek pitted Halkidiki olives, drained and halved
4 slices Tesco Finest Parma ham, roughly torn
baguette slices and crisps, to serve

Source of protein

Each serving contains

Energy
865kj
209kcal 10%
Fat
17g 25%
Saturates
5g 25%
Sugars
5g 5%
Salt
1g 16%

of the reference intake
Carbohydrate 5.3g Protein 7.2g Fibre 1.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Toast the pecans for 5 mins, then set aside. When cool enough to handle, roughly chop.
Place the garlic clove, herbs and olive oil in a small saucepan and heat gently for 2-3 mins until fragrant. Do not boil. Set aside to infuse.
Using a hand whisk, whisk the ricotta in a bowl along with some seasoning. Spread it out on a serving plate.
Top with the fig wedges, olives and arrange the Parma ham on top. Drizzle over the herby oil and sprinkle over the pecans and serve immediately with baguette slices and crisps.

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