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.
Servings 8
Calories 194kcal
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
