Description
Baked Lemon Ricotta Dip brings tangy Mediterranean sunshine right to your table. Creamy cheese melts with zesty citrus notes, making this simple appetizer perfect for casual gatherings with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups whole milk ricotta cheese
- 2 tablespoons (30 ml) grated Parmesan cheese
Flavor Enhancers:
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) lemon zest
- 1 garlic clove
- 1 tablespoon (15 ml) chopped fresh parsley
Supporting Ingredients:
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon (2.5 ml) kosher salt
- ¼ teaspoon (1.25 ml) freshly ground black pepper
Optional Garnish:
- Lemon zest
- Parsley
- Crushed red pepper flakes
Instructions
- Preheat the oven to exactly 375°F (190°C). Lightly coat a 6-inch ceramic baking dish with olive oil spray.
- In a medium mixing bowl, add 1½ cups whole milk ricotta cheese. Incorporate 1 tablespoon extra virgin olive oil and 1 minced garlic clove.
- Zest 1 lemon directly into the bowl. Squeeze 1 tablespoon fresh lemon juice over the mixture.
- Sprinkle 2 tablespoons grated Parmesan cheese, 1 tablespoon chopped parsley, ½ teaspoon kosher salt, and ¼ teaspoon black pepper into the ricotta.
- Whip the ingredients using an electric hand mixer for 30-45 seconds until your mixture becomes smooth and creamy.
- Transfer the ricotta blend into your prepared baking dish. Smooth the surface using a silicone spatula to create an even layer.
- Place the dish in the preheated oven. Bake precisely 20-25 minutes until the edges turn golden and the center looks just set.
- Remove from the oven and let your dip rest for 5 minutes to stabilize its texture.
- Garnish with additional lemon zest, fresh parsley, or red pepper flakes if your taste desires. Serve immediately with toasted bread or crisp vegetables.
Notes
- Cold ricotta can make the dip dense, so let it sit at room temperature for 30 minutes before mixing to ensure a lighter, smoother texture.
- Zesting fresh lemons delivers brighter flavor than bottled juice, so grab a whole lemon and grate carefully to avoid the bitter white pith.
- Whisking by hand works, but using a hand mixer for 1-2 minutes creates an incredibly creamy, airy consistency that transforms this simple dip.
- For a protein-packed option, swap half the ricotta with Greek yogurt, which adds tanginess and keeps the dip light while boosting nutritional value.
- Prep Time: 12 minutes
- Cook Time: 20-25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg