Baked Ricotta Cheese Dip with Garlic Thyme and Lemon

This Baked Ricotta Cheese Dip with Garlic Thyme and Lemon is THE BEST party dip ever! So cheesy, warm, and savory!

Ok I admit it, I’m addicted to… CHEESE! I tried giving up cheese once. Once is the key word.

So now that the Holiday season is in full swing, I’m all about the food, wine, people, and parties. I love this time of year!

This yummy cheesy dip is perfect for entertaining your Holiday guests.

What is Ricotta Cheese?

If you’re not familiar with this incredible light and fluffy cheese, then you are in for a real treat!

Ricotta is an Italian whey cheese made from sheep, cow, goat or Italian water buffalo. But the most common you will find at the grocery store is made from the milk of a cow.

It’s actually considered to be a cheese byproduct. The word Ricotta means recooked in Italian. It’s made by reheating the whey left over from making other cheeses like mozzarella and provolone.

Ingredients

16 oz Ricotta Cheese
2 Tbs finely shredded Pecorino Romano Cheese
4 Cloves Garlic minced
1 tsp Lemon zest (approximately 1 Lemon)
1 Tbs fresh Thyme
1/4 tsp Sea Salt
1/4 tsp Black Pepper
2 Tbs EVOO

How to Make Baked Ricotta Cheese Dip

This recipe actually came to be while I was on a little shopping trip to Target. I was looking for cute fall/winter food props and came across this adorable mini cast iron dutch oven!

Now you can use any small baking dish you choose, I just thought this one was uber cute.

Preheat oven to 425 degrees Fahrenheit.
In a medium bowl mix together Ricotta, Pecorino Romano, Garlic, Lemon Zest, Thyme, Salt, Pepper, and EVOO.
Add to a small baking dish.
Bake 15-20 minutes until cheese is nice and bubbly.

What to Serve with Baked Ricotta Cheese Dip?

I like to serve them with my favorite gluten free crostini. But you could also use crackers, veggies, or pita bread.

Storing Ricotta Dip:

Refrigerating – Put it in an air tight container, this will keep in the fridge for up to a week.

Reheating – Place in an oven safe dish and bake at 425F until it’s nice and bubbly, about 15 minutes.

baked ricotta cheese dip with garlic thyme and lemon with crostini

Why you’ll love this Baked Ricotta Cheese Dip:

Cheesy: I mean who doesn’t love flavorful melty cheese?
Savory: The combination of the cheeses, garlic, thyme and lemon come together so perfectly!
Warm: When the temperatures drop outside, there’s nothing better than a warm cheesy dip.
Comforting: It’s basically total comfort food in my opinion.
It’s Insanely Delicious: Need I say more?

Common Questions:

Can you use Cottage Cheese instead of Ricotta Cheese?

Cottage Cheese is often a substitute for Ricotta, but NOT for this recipe.

What can you substitute for Pecorino Romano?

If you can’t find Pecorino Romano, you could use Parmesan instead.

What is the best way to serve Baked Ricotta Cheese Dip?

It’s best when served immediately out of the oven.

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram!

I LOVE seeing what you guys cook up.

Cheers!

More Easy Appetizer Recipes