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Ingredients

500g Ricotta Cheese
½ Cup Grated Parmesan Cheese
¼ handful fresh thyme leaves
1 sprig fresh rosemary finely chopped
1 lemon, grated zest and juice of half
½ tsp dried chilli flakes
1 egg
2 tbsp Olive Oil
1 clove of Garlic, crushed
1 bag of Garden Medley Proper Crisps

Preparation

Heat the oven to 190°C (170°C fan).

In a medium mixing bowl, combine the ricotta, parmesan, egg, olive oil, most of the thyme (reserving some for garnish), rosemary, lemon zest and juice, and garlic. Season generously with salt and pepper. Stir until well combined.

Transfer the mixture to a small, ovenproof baking dish, smoothing the top with a spatula.

Drizzle with a little extra olive oil.

Bake for 25 minutes, or until the top is golden and the dip is heated through.

Serve with Garden Medley crisps.