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Baked Ricotta Cheese Dip with Garlic Thyme and Lemon

Sara
This Baked Ricotta Cheese Dip with Garlic Thyme and Lemon is THE BEST party dip ever! So cheesy, warm, and savory!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Servings 8
Calories 138 kcal

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
 

  • 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.

Nutrition

Calories: 138kcalCarbohydrates: 3gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 208mgPotassium: 72mgFiber: 0.2gSugar: 0.2gVitamin A: 299IUVitamin C: 2mgCalcium: 137mgIron: 0.4mg
Keyword baked ricotta cheese dip, Baked Ricotta Cheese Dip with Garlic Thyme and Lemon, baked ricotta dip, ricotta cheese dip, ricotta dip
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