Baked Ricotta Dip
Baked ricotta, egg, thyme with a touch of chilli, served with carrot, celery, capsicum and cucumber sticks.
- 30 mins
- Energy 494kj
- Protein 11.8g
- Carbohydrate 3g
- Total fat 6.1g
- Saturated fat 3.6g
- Dietary fibre 1.6g
- Sodium 201mg
250g smooth low fat ricotta cheese
1 egg, lightly beaten
2 teaspoons dried thyme leaves
1 teaspoon dried chilli flakes
Carrot, Celery, Cucumber and Capsicum sticks, to serve.
- In a mixing bowl, add ricotta, egg, 1 teaspoon of thyme and the chilli. Stir well to combine.
- Spoon into a small oven proof casserole dish, or small oven proof cake tin. Sprinkle the remaining thyme over the top.
- Place ricotta dip into a preheated oven (180 degrees) and bake for 25 minutes, or until set with a nice golden top.
- Enjoy with vegetable dipping sticks!