Whipped Ricotta & Roast Pepper Dip with Almonds

Ingredients

• 3 oz (80 g) red bell pepper
• 1/2 oz (12 g) almonds
• 1/4 oz (10 g) sun-dried tomatoes
• 2 1/2 oz (65 g) part-skim ricotta
• 1 tbsp (15 ml) lemon juice
• 1 (3 g) garlic clove
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tbsp (3 g) fresh parsley

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Method

1. Heat oven to 425°F (220°C). Halve, seed pepper; roast skin up on a rimmed baking sheet 20 minutes until soft, wrinkled. Cover 5 minutes; skin, chop.
2. Toast almonds 2 minutes until golden; chop with sun-dried tomatoes.
3. In a small food processor, blitz ricotta, grated garlic, half the lemon juice 1 minute until smooth. Fold in most pepper and tomatoes.
4. Spread in bowl; swirl in oil, remaining lemon juice.
5. Scatter almonds, parsley and remaining pepper and tomatoes; serve within two days with cucumber, endive and cold chicken.