Easy healthy Ricotta dip with olives, basil & sundried tomatoes

Ingredients:

250 grams low fat ricotta

2 tablespoons pitted kalamata olives – thinly sliced

12 sun dried tomatoes – diced into 1 cm bits (use a scissor – much easier)

½ bunch of fresh basil leaves – cut into thin slices

2 tablespoons pine nuts – lightly roasted

1 teaspoon salt

Pepper to taste

Method:

In a large mixing bowl, mash the ricotta with the back of a fork till almost smooth.

Add all the remaining ingredients. Mix thoroughly and taste for salt and pepper.

Serve in a bowl with crackers or thinly sliced French baguette lightly toasted. You can accompany this with antipasto.

Serves 8 to 10.

Tips:

1.      Leftover dip can go into the freezer for the next time you are entertaining.

2.      Fussy kids love this dip and get into this rather enthusiastically.