INGREDIENTS
400g Ricotta
2 tablespoons lemon juice
3 tablespoons sliced black olives
1 tablespoon chopped sun-dried tomatoes
1 tablespoon chopped chives
Pinch of salt
½ teaspoon of cracked black pepper
METHOD
Beat ricotta with lemon juice until smooth.
Fold in olives & sun-dried tomatoes.
Season with salt and pepper.
Pile into a serving bowl & sprinkle with chives.
Serve with crusty Italian bread.