*To make gluten free, replace wholegrain baguette with gluten free baguette.
Serving Suggestion: Cherry tomatoes can be swapped for other small tomatoes you may have on hand such as grape or snacking tomatoes.
An electric mixer or blender can be used to whip the ricotta in place of a food processor.
For added variety and to incorporate extra vegetables, serve this dip with wholegrain crackers, carrot or cucumber sticks, broccoli florets, or snow peas alongside the bread.
Storage: Whipped ricotta and roasted tomato dip is best enjoyed at time of preparing. For long-term storage store whipped ricotta and roasted tomatoes separately in airtight containers in the fridge for 3 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help add the ingredients to the food processor, spoon the cooled roasted tomatoes on to the ricotta.
When preparing this recipe:
| Serving size: 103g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 426 | 412 |
| Fat (g) | 4.2 | 4.0 |
| Saturated Fat (g) | 1.3 | 1.3 |
| Carbs (g) | 8.9 | 8.6 |
| Sugars (g) | 2.9 | 2.8 |
| Fibre (g) | 2.0 | 1.9 |
| Protein (g) | 5.4 | 5.2 |
| Sodium (mg) | 138.6 | 134 |
Healthy Eating
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