Ingredients

250g tub ricotta
handful chives
4 sundried tomatoes
selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts
olives and balsamic red onions
toasted pitta bread
or breadsticks, to serve

Method
step 1
Tip the ricotta into a bowl and stir to soften it. Snip in the chives.

step 2
Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.