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Prawn and Ricotta Cheese Dip Serves 6 - 8

  • Ingredients:

  • 200g (7oz) cocktial prawns, defrosted
  • 250g (8 1/2 oz) ricotta cheese
  • 4 15ml spoon (4 tbsp) passata
  • 1 5ml spoon (1 teasp) honey
  • dash of Worcestershire sauce
  • salt and freshly milled black pepper
  • fresh dill, to garnish

Method

  1. In a bowl mix together the cheese, passata, honey and Worcestershire sauce.
  2. Stir in the prawns, season and garnish with dill.
  3. Serve with Melba toast or raw vegetables as a starter or buffet dip.

NUTRITIONAL VALUES PER PORTION (APPROX) 98-73 Kilocalories;
12-9g Protein; 5-4g Fat; 2-1g Carbohydrate; 1-0g Fibre.

Recipe kindly donated by The Seafish Industry

 

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