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!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6-8 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
Ingredients
Units
Scale
- 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
- Preheat oven to 425 degrees
- In a medium bowl mix together Ricotta, Pecorino Romano, Garlic, Lemon Zest, Thyme, Salt, Pepper, and EVOO
- Add to a small baking dish (I used a mini dutch oven)
- Bake 15-20 minutes until cheese is nice and bubbly
- Serve over Crostini bread
- Enjoy!
Notes
If you have leftovers, you can store this in an air tight container in the fridge for up to 1 week. To reheat, place in an oven safe dish and bake at 425F until cheese is nice and bubbly, about 15 minutes.
Nutrition facts are for the Ricotta Dip only.
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