This dip truly packs a punch! The creamy ricotta and mayonnaise are combined with fiery nduja - a paste made from pork, Calabrian chilli peppers, salt and olive oil. The result is a smooth dip, perfect for your antipasto platter or use as a spread. 

Makes approx. ¾ cup

½ cup ricotta
2 Tbsp Callipo nduja
2 Tbsp Sabato egg mayonnaise
2 Tbsp toasted Pinoli pine nuts
2 Tbsp chopped fresh flat-leaf parsley

Stir ricotta, nduja and mayonnaise together to combine. Spoon into a bowl. Scatter with pine nuts and parsley; serve as a dip.

Recipe by Julie Le Clerc



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