Ingredients
- 500g smooth ricotta
- 1/2 cup finely grated parmesan
- 1 egg
- 1 roasted red capsicum, drained and sliced
- 1 tablespoon olive oil, plus extra to drizzle
- 2 teaspoons Chooki's Chilli Chicken Salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Small handful basil leaves
- Gluten-free corn chips, to serve
Difficulty: Easy | Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
This is the sort of warm dip that disappears before dinner if you put it on the bench. Chooki's Chilli Chicken Salt cuts through the ricotta and roast capsicum with a gentle savoury heat, so every scoop tastes properly seasoned.
- 500g smooth ricotta
- 1/2 cup finely grated parmesan
- 1 egg
- 1 roasted red capsicum, drained and sliced
- 1 tablespoon olive oil, plus extra to drizzle
- 2 teaspoons Chooki's Chilli Chicken Salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Small handful basil leaves
- Gluten-free corn chips, to serve
Step 1: Mix
Heat the oven to 200°C fan-forced. Stir the ricotta, parmesan, egg, olive oil, Chooki's Chilli Chicken Salt, lemon zest, and lemon juice in a bowl until mostly smooth.
Step 2: Fold
Fold through most of the sliced roast capsicum, keeping a few strips for the top. Spoon the mixture into a shallow ovenproof dish, smooth it out, add the remaining capsicum, and drizzle with a little extra olive oil.
Step 3: Bake
Bake for 22 to 25 minutes until the edges are puffed and golden. Rest for 5 minutes, scatter over basil, then serve warm with gluten-free corn chips.
Tip: Give the dip that short rest before serving. The ricotta firms up slightly, so the chips scoop cleanly instead of dragging through a loose centre.
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