Baked Lemon Ricotta Dip with Roasted Garlic

Serve this baked Lemon Ricotta Dip with Roasted Garlic as an appetizer at your next dinner party. Made with a handful of fresh ingredients, you’ll want to scoop up every last bite of this savoury dish with crusty bread or veggies. It is packed with healthy fats, protein, and fresh herbs.

Serve it on a charcuterie board, or alongside your main dish. My Chicken Cacciatore or Tuscan Bean Soup would be the perfect pairings.

Ingredients you will need

• Ricotta cheese
• Parmesan cheese
• Garlic
• Olive oil
• Paprika
• Capers
• Lemon
• Thyme
• Rosemary
• Salt and Pepper

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Baked Lemon Ricotta Dip with Roasted Garlic

A warm dip that takes you back to the Mediterranean. Fresh herbs, roasted garlic, parmesan cheese and olive oil are baked into ricotta cheese.

Course Appetizer, Menopause Snacks

Cuisine Italian, Mediterranean

Keyword appetizer, gluten free, mediterranean diet

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8

Calories 194kcal

Author Jen Casey, Holistic Nutritionist

Equipment

• 2 cup baking dish

Ingredients

• 1 head garlic
• 6 Tbsp olive oil divided
• 1 1/2 cups whole milk ricotta cheese
• 1/4 cup parmesan cheese
• 1/4 tsp paprika
• 1/2 tsp sea salt
• cracked black pepper to taste
• 1/4 tsp red pepper flakes
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 lemon juice and zest
• 1 tsp capers

Instructions

• Preheat the oven to 400F
• Cut 1/4 inch off the top of the head of garlic and drizzle with a few tablespoons of olive oil. Place in a 2 cup baking dish and roast for 40 minutes, until the garlic is tender. Set aside
• While the garlic is roasting, combine the rest of the dip ingredients in a mixing bowl, except the remaining olive oil and capers
• When the garlic is roasted and has cooled for a few minutes, squeeze out the cloves into the cheese mixture and stir to combine. Transfer it into the same baking dish you used to roast the garlic and use the back of a spoon to smooth it out. Drizzle with olive oil and capers. Add more cracked black pepper and chili flakes, if desired
• Put the dish back in the oven and bake for another 20 minutes until the top starts to become golden. Serve with sliced baguette, cherry tomatoes, or cucumber slices

Nutrition

Calories: 194kcal | Carbohydrates: 3g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 26mg | Sodium: 243mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 0.4mg

More recipes that use ricotta cheese

When I buy a big tub of ricotta, I find I need to use it up quickly before it expires. These are the recipes that use ricotta that I love:

• Flourless Strawberry Ricotta Loaf
• Fancy Ricotta Toast with Warm Strawberries
• Blueberry Lemon Protein Smoothie with Ricotta
• Low Carb Zucchini Lasagna Rolls
• Sweet Potato Bites with Herbed Ricotta and Honey