Baked Ricotta Dip
Easy Baked Ricotta Dip! Creamy ricotta, mozzarella, and Romano, baked to perfection. Perfect for parties or family snacks. Ready in under 30 minutes!
Servings: 4
Calories: 489kcal
Ingredients
- 1 cup Ricotta cheese
- 2 cloves Garlic minced
- 2 tbsp Olive oil for the dip
- 2 tbsp Olive oil for the baguette
- 1 tbsp Lemon juice freshly squeezed
- 1 tbsp Thyme (fresh) divided
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
- 1/2 cup Mozzarella low moisture, grated
- 1/2 cup Romano cheese grated
- 1 baguette sliced on a bias
Instructions
- Preheat the oven to 425°F. Slice the baguette on a bias, brush with olive oil, and bake on a parchment-lined baking sheet for 10 minutes until golden. Set aside.1 baguette, 2 tbsp Olive oil
- Lower the oven temperature to 400°F. In a bowl, mix ricotta, garlic, olive oil, lemon juice, salt, pepper, and half the thyme until well combined.1 cup Ricotta cheese, 2 cloves Garlic, 2 tbsp Olive oil, 1 tbsp Lemon juice, 1/4 tsp Kosher salt, 1/4 tsp Black pepper, 1 tbsp Thyme (fresh)
- Combine mozzarella and Romano cheeses in a separate bowl.
- Spread the ricotta mixture evenly in a 6-8 inch cast iron skillet. Top with the cheese blend.1/2 cup Mozzarella, 1/2 cup Romano cheese
- Bake for 15 minutes, then broil on high for 3-5 minutes until the top is golden brown.
- Garnish with remaining thyme and serve immediately with toasted baguette slices.1 tbsp Thyme (fresh), 1 baguette
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Nutrition
Calories: 489kcal | Carbohydrates: 34g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 54mg | Sodium: 833mg | Potassium: 192mg | Fiber: 2g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 5mg | Calcium: 436mg | Iron: 3mg