Recipe: Baked Ricotta Dip
This Baked Ricotta Dip is the perfect quick and simple appetizer recipe! It's a great option to serve at a dinner party, or for game day!
Chef Jill recently used it for vacation chef clients in the mountains as the feature of a nice fall cheese and charcuterie board at a special birthday celebration in Banner Elk during Wooly Worm Festival weekend.
It was also a big hit at the October 24 DIY workshop at AR Workshop Hickory, where Chef Jill frequently teaches a cheese and charcuterie specialty class before participants dive into their wood board projects ( and the goodies on the board!)
Baked Ricotta Dip
Servings: 10
Ingredients
15 oz container Ricotta Cheese
2 eggs
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp rosemary, fresh, divided
salt/pepper to taste
1/2 cup mozzarella cheese
1/2 cup Parmiggiano-Reggiano cheese
Baguette bread, sliced and toasted, roasted grapes, crackers
Instructions
Preheat oven to 400 degrees F.
In a medium bowl, combine the ricotta, eggs, cheeses, garlic, olive oil, lemon juice, and 1/2 tbsp. rosemary.
Stir to combine and season with salt/pepper to taste.
In a 6 inch pan, spread the mixture evenly.
Place in oven and bake for 20-22 minutes.
Remove from oven and sprinkle remaining rosemary on top.
