Hot, Cheesy and Garicky, this Baked Ricotta with Garlic & Herbs dip is a simple, yet decadent appetizer.
This is a special for all my fellow cheese-lovers out there. Which is probably most of you, because if you’re not a fan of cheese, you live a sad life. Vegans and Paleo-followers excluded of course.
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Now I call it an appetizer, but I may or may not have had an entire serving of this – yes, the whole 1 cup – in one go.
I really do love cheese. So now you know how much I enjoyed doing my undergrad in Wisconsin. In case you didn’t get the reference, that state is known as America’s Dairy land, so its basically got the best cheese and ice-cream out there.
And to top it off, I was also on keto during senior year, so… more cheese!
Serve this to a crowd with toasted baguette, crackers or roasted veggies if you want to be a little healthier, and the length of your friends list going to increase for sure! This one’s a keeper!
Baked Ricotta with Garlic & Herbs
Ingredients
- ¾ cup Ricotta Cheese, 186g
- 1½ tsp Dried Herbs, Oregano, Basil or Italian Seasoning
- ¾ tsp Lemon Juice
- ¾ tsp Garlic, Minced
- 2 tsp Olive Oil
Serving:
- Drizzle of Olive Oil
- ⅛ tsp Crushed Red Pepper Flakes
- Sliced & Toasted Baguette
- Roasted Veggies
Instructions
- Preheat the oven to 425°F.
- Whisk together all the ingredients in a bowl.
- Transfer to a small oven-safe dish or ramekin and bake for 25 minutes or until bubbly and slightly brown.
- Top with a bit of olive oil and crushed red pepper flakes.
- Serve immediately with sliced and toasted baguette or roasted veggies.
Notes
- Servings: 1 cup | Serving size: 1 cup
- Calories: 323kcal
- Fat: 21g | Saturated fat: 8.8g
- Carbohydrates: 19.5g | Fiber: 0g | Sugar: 15.1g
- Protein: 15g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!