Summer deli platter

Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 351
  • fat 28g
  • saturates 7g
  • carbs 17g
  • sugars 9g
  • fibre 6g
  • protein 9g
  • salt 5.65g


  • 250g tub ricotta
  • handful chives
  • 4 sundried tomatoes
  • selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts, olives and balsamic red onions
  • toasted pitta bread or breadsticks, to serve


Lower fat
For a lower fat version, use Total 0% Greek yogurt instead of the ricotta.


  1. Tip the ricotta into a bowl and stir to soften it. Snip in the chives.

  2. Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.

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