| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 pound fresh ricotta cheese
- Grated zest of 1 lemon
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- Kosher salt
- Pinch of red pepper flakes
- 1 tablespoon grated parmesan cheese
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Grilled or toasted crusty bread, for serving
Instructions
- Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 187 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 40 mg |
| Sodium | 231 mg |
Reviews
This was vary easy and very good. I added 2 additional tablespoons of Parmesan mixed into the dip for added flavor. I agree with the other review that garlic would be a nice a nice addition but I think garlic makes everything better!
We love this! We sometimes add some minced garlic and it’s delicious. A light and refreshing baked dip served best with slices of toasted baguette! Yum!
Not good, just not much flavor. My two guests wouldn’t even touch it after their first bite. Left a lot to be desired.
Wonderful served with a toasted baguette. I used fresh ricotta and increased the rosemary and thyme just slightly. When I make again I’ll stick to the amounts in the recipe as the herb flavor was almost a bit overpowering, but still delicious and super simple to make.