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Snack recipe · from the recipe book

Roasted Pepper Ricotta Dip with Herbed Toast

Creamy, lemony ricotta swirled with charred skillet peppers, smoked paprika and fresh basil, scooped up with crisp garlicky whole wheat toast.

Roasted Pepper Ricotta Dip with Herbed Toast

Ingredients

  • 1 cup250 gPart-skim ricotta
  • 2 medium240 gRed bell peppercut into 1-inch strips
  • ½ medium60 gRed onionthinly sliced
  • 2 cloves6 gGarlic1 clove minced, 1 clove halved
  • 1 tbsp15 gOlive oildivided
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gLemon zest
  • 1½ tsp8 gLemon juice
  • 2½ tbsp grated15 gGrated Parmesan
  • ¼ cup leaves6 gFresh basiltorn
  • ¼ tsp0.5 gCrushed red pepper
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 4 slices128 gWhole-wheat bread4 slices

Steps

  1. Heat a large skillet over medium-high heat with two-thirds of the olive oil.
  2. Add the bell pepper and red onion and cook, stirring now and then, 10 to 12 minutes until soft and charred in spots.
  3. Stir in the minced garlic and smoked paprika for 30 seconds, then take the skillet off the heat and let the peppers cool 5 minutes.
  4. Finely chop about two-thirds of the pepper mixture; roughly chop the remaining third and set it aside for the top.
  5. In a bowl, stir the ricotta, parmesan, lemon zest, lemon juice, salt and black pepper until smooth, then fold in the finely chopped peppers and most of the basil so it looks swirled.
  6. Wipe the skillet, set it over medium heat, and toast the bread slices 2 minutes per side until crisp; rub each with the halved garlic and brush with the remaining olive oil, then cut into strips.
  7. Spoon the dip into a bowl, top with the reserved chopped peppers, the rest of the basil and the red pepper flakes, and serve 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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