Roasted garlic and chive dip

• 1 garlic head
• Olive oil for brushing
• Half a 250g tub of ricotta cheese
• 150ml low-fat natural bio yoghurt
• 1 tbsp. finely chopped chives
• Freshly ground pepper

Preheat the oven to 200◦c/ 180◦c fan/ gas mark 6.

Put the whole head of garlic in a roasting dish and brush with a little oil to prevent burning. Cook towards the top of the oven for about 30 minutes. Test if the flesh is ready by inserting a sharp knife into the cloves: the pulp should be soft. Leave to cool.

Separate the garlic into individual cloves and, holding the pointed end, squeeze the soft, creamy flesh out of the skin. Pound to a paste with a pestle and mortar.

Beat together the ricotta and yoghurt. Stir in the pureed garlic and chives.

Season to taste with pepper and chilli before serving.