2 1/3 cups of ricotta cheese (460g)
One cup of natural yogurt
170g of anchovy fillets, drained
Two tablespoons of chopped capers, drained
One red bell pepper, seeded and peeled
One tablespoon of chopped Calabrian pepper or one finger-shaped pepper
To taste: salt
2 1/3 cups of ricotta cheese (460g)
One cup of natural yogurt
170g of anchovy fillets, drained
Two tablespoons of chopped capers, drained
One red bell pepper, seeded and peeled
One tablespoon of chopped Calabrian pepper or one finger-shaped pepper
To taste: salt
Mix all ingredients in a food processor until a creamy paste is formed
Store in an airtight container in the refrigerator until serving time
Serve with white or black bread
Serves 20 portions
60 calories per portion
Note: This spread can be stored in the refrigerator for up to one week.
