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Snack recipe · from the recipe book

Baked Smoky Paprika Feta-Ricotta Dip

A bubbling, creamy ricotta and tangy feta dip with smoky paprika, sweet roasted tomatoes and a crisp edge, scooped up with crunchy whole wheat toast.

Baked Smoky Paprika Feta-Ricotta Dip

Ingredients

  • 1 cup250 gPart-skim ricotta
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1 cup150 gCherry tomatoeshalved
  • 2 cloves6 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 2¾ tsp12 gOlive oil
  • ¼ tsp0.5 gBlack pepper
  • ⅓ cup leaves8 gFresh basiltorn
  • 6 slices192 gWhole-wheat breadcut into triangles

Steps

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, stir together the ricotta, feta, garlic, oregano, black pepper and half of the paprika until mostly smooth with small feta pieces.
  3. Spread the cheese mixture in a small baking dish and scatter the cherry tomatoes over the top.
  4. Drizzle half of the olive oil over the tomatoes and dust with the remaining half of the paprika.
  5. Bake for 18 to 20 minutes, until the dip is bubbling at the edges and the tomatoes are blistered.
  6. While the dip bakes, brush the bread triangles with the remaining half of the olive oil, lay them on a baking sheet and toast in the oven for the last 8 to 10 minutes, until crisp.
  7. Let the dip rest for 2 minutes, scatter over the basil and serve warm with the toast.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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