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Baked Ricotta Dip

Irresistibly Creamy Baked Ricotta Dip for Instant Joy

This Baked Ricotta Dip is a creamy, flavorful appetizer combining whole milk ricotta, sun-dried tomatoes, and Italian spices.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: APPETIZERS
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 cup Whole Milk Ricotta Opt for a high-quality brand.
  • 1 large Egg Adds structure.
  • 2 cloves Garlic Freshly minced.
  • 1/2 cup Parmesan Cheese Freshly grated is ideal.
  • 1 teaspoon Italian Seasoning
  • 1/2 cup Sun-Dried Tomatoes Packed in oil for moisture.
  • 2 tablespoons Oil from Sun-Dried Tomatoes
  • 1 tablespoon Lemon Zest For brightness.
  • 1/4 teaspoon Red Pepper Flakes Optional for heat.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven-safe Dish

Method
 

How to Make Baked Ricotta Dip
  1. Preheat the oven to 375°F.
  2. Combine ricotta and egg in a mixing bowl until smooth.
  3. Mix in garlic, Parmesan, Italian seasoning, salt, and pepper.
  4. Gently fold in chopped sun-dried tomatoes, sun-dried tomato oil, lemon zest, and red pepper flakes (if using).
  5. Transfer the mixture to a small oven-safe dish or ramekin and spread evenly.
  6. Bake for 25-30 minutes until the top is golden and the center is creamy.
  7. Allow to rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 6gProtein: 10gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 350mgPotassium: 150mgSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 250mgIron: 1mg

Notes

Drizzle with olive oil and garnish with fresh thyme for enhanced flavor.

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