Cheese and pepper dip with ricotta
Delicious, creamy, slightly spicy snack that pairs perfectly with vegetables, crackers, and even pasta. It’s quick and very tasty dip that will surely surprise your guests.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 1 g ground black pepper
- 150 g ricotta cheese
- 70 g dried tomatoes
- 50 g pickled dried tomatoes
- 1 g chili flakes
- 12 g garlic
- 2 g salt
- 500 g Pepper, red
- 100 g Cheese, Parmezan
- 30 g Oil, olive
Method of cooking:
- Preheat the oven with the grill function to 220°C. Place a bowl on the lid of the bowl without the measuring cup, reset the scale, and weigh 500 grams of red bell peppers, washed, cleaned of seeds, and cut in half. Spread the peppers evenly on a baking sheet lined with parchment paper. Drizzle the peppers with 3 tablespoons of olive oil and bake for 30-35 minutes in the preheated oven. Set the baked peppers aside to cool, peel off the skin, cut into strips, and set aside.
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