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Baked Ricotta Cheese Dip with Garlic Thyme and Lemon

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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
  • Crostini bread for dipping (I used gluten free)

Instructions

  1. Preheat oven to 425 degrees
  2. In a medium bowl mix together Ricotta, Pecorino Romano, Garlic, Lemon Zest, Thyme, Salt, Pepper, and EVOO
  3. Add to a small baking dish (I used a mini dutch oven)
  4. Bake 15-20 minutes until cheese is nice and bubbly
  5. Serve over Crostini bread
  6. Enjoy!