Tuesday, February 14, 2012

Swiss Chard Pretzel Dip

Happy Valentine's Day!!

Here is a recipe that I meant to post awhile back that I almost completely forgot about. 

Remember the filling I used in my Pollo Bracole recipe?  Inspired by the need for something savoury this is a little late night snack I conjured using the left overs. 

I LOVE pretzels!  They act as a great deterrent for me when it comes to satisfying a craving for something savoury by steering me away from potato chips and many other not so healthy snacks.  I'm also a sucker for a good dip.  Something that has substance and amazing flavor is right up my alley.  This dip came together spur of the moment, with no plan, scouring my refrigerator pulling out random items I thought would work well together and to my surprise they did!

*The measurements here are an estimate of what I used to make one portion.


2 tbsp low fat ricotta cheese
2 tbsp low fat sour cream
1 tbsp shredded mozzarella
2 tsp freshly grated parmesan

Preheat oven to 400 degrees.

In a bowl mix the filling, ricotta, sour cream and mozzarella (reserving a little for the top) then pour into a 6 ounce ramekin, top with the parmesan and remaining mozzarella then bake until golden and bubbling about 10 to 15 minutes.

1 comment:

  1. if this is the result of a fridge scour-then I would gladly like to have at least 15 minutes of fridge time at your place! I am sure there is many more amazing things in there. However, after my time I would need a snack, so save some of the pretzels and dip! Work well together??!..I would say a winner-yum! Happy Valentines day!