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Recipe courtesy of Hilah Johnson

Pizza Dip Antipasto Lunch

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 to 4 servings
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8 ounces low-fat ricotta cheese

6 oil packed sun-dried tomatoes, sliced 

2 tablespoons olive oil

1 teaspoon minced garlic

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon minced basil 

For serving:

Crackers or pita triangles

Broccoli florets, bell pepper, cherry tomatoes, celery sticks or carrot sticks 

Sliced salami or ham, rolled up

Olives or pickled vegetables


  1. Blend the ricotta, sun-dried tomatoes, olive oil, garlic, oregano, salt and pepper in a small food processor until smooth. Spoon into a container. Top with the basil.
  2. Serve the dip with crackers or crudite for dipping along with lunch meat, olives or pickled vegetables. Keeps for 10 days, refrigerated.

Cook’s Note

This will make about 1 cup dip, 2 lunch servings or 4 snack servings. Pizza dip can also be used as a sandwich spread or pasta sauce.