Roasted Lemon Ricotta Dip
A warm and creamy roasted lemon ricotta dip baked until lightly golden, brightened with fresh lemon zest and finished with olive oil and thyme.
Ingredients
Scale
- 2 cups whole milk ricotta
- 2 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F.
- In a mixing bowl, stir together ricotta, 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, sea salt, and black pepper until smooth.
- Lightly grease a small baking dish with the remaining 1 tablespoon olive oil.
- Spread the ricotta mixture evenly into the prepared baking dish.
- Bake for 20 to 25 minutes until the top is lightly golden and the edges are set.
- Remove from the oven and sprinkle with fresh thyme leaves. Drizzle with additional olive oil if desired.
- Serve warm with toasted bread or fresh vegetables.
Notes
- Use whole milk ricotta for the creamiest texture.
- Do not over bake, the center should remain soft and scoopable.
- Prepare the ricotta mixture up to one day in advance and refrigerate before baking.
- Add a pinch of red pepper flakes for gentle heat if desired.
Find it online: https://tastyze.com/roasted-lemon-ricotta-dip/