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Sunday, 12 May 2013

Barbecued Corn Ricotta Dip

All of my favourite boxes ticked: tasty, cheap, quick. I used this to fill Mothers Day bagels. Hmmmmm, home made bagels with salmon and stuffffff.

2 corn cobs barbecued
3 tbs ricotta
1 tbs white wine vinegar
1/2 handful parsley
1/2 handful coriander
Extra virgin olive oil
3 cloves roasted garlic
1/2 tbs water

Cut the corn from the cob and blitz the lot (only
1/2 of the vinegar) except for the water. Check for seasoning and add more vinegar if necessary. If the dip is too thick, add the water then re-blitz. Nice.

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