Ricotta Dip
Creamy ricotta whipped with a 3 cheese blend, fresh rosemary and lemon, then baked in the oven makes this Ricotta Dip an easy appetizer your guests will love!
Servings 9
Ingredients
- 15 ounces ricotta cheese, whole milk
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 3 cloves garlic, grated
- zest of 2 small lemons
- 1 tablespoon olive oil
- 1 ½ teaspoons fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional drizzle of sugar-free honey for the top
Instructions
- Preheat oven to 400°F.
- Add the ricotta, salt, pepper and olive oil into a mixing bowl.
- Whip using hand mixer for 2 minutes or until well combined and fluffy.
- Add in the shredded mozzarella, parmesan cheese, chopped rosemary, garlic and lemon zest. Mix by hand until well combined.
- Pour into a small baking dish (mine was 7 ½" x 5") that’s been sprayed or brushed with olive oil and bake for 25 minutes or until slightly golden and bubbly.
- Garnish with some fresh rosemary and (optional) drizzle of sugar-free honey and your favorite crackers and/or raw veggies for dipping.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Ricotta Dip
Amount per Serving
Calories
178
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Carbohydrates
5
g
2
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.