Lemon Garlic Baked Ricotta

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Lemon Garlic Baked Ricotta is a tasty and simple appetizer you can whip up in no time. This warm, creamy dip combines rich ricotta cheese with zesty lemon and savory garlic flavors. You can make this delicious spread in just 20 minutes with only a few basic ingredients.

Serve it hot from the oven with toasted bread for a crowd-pleasing starter at your next party. You can get creative with toppings like fresh herbs, chopped tomatoes, or antipasto items to make it even more special. This easy recipe is sure to become one of your go-to appetizers for any occasion.

Exact Ingredients List

Here’s what you’ll need to make this tasty Lemon Garlic Baked Ricotta:

• 2 cups full fat ricotta cheese (get the best quality you can)
• 1-3 tablespoons full fat cream or milk (optional)
• Zest of 1 lemon
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 2 tablespoons olive oil

For serving:

• Toasted bread pieces
• Optional garnishes like fresh herbs, chopped tomatoes, or antipasto items

The cream or milk is only needed if you’re using store-bought ricotta, which can be a bit dry. Fresh Italian ricotta usually doesn’t need this addition.

Remember to choose high-quality ricotta for the best flavor. The better your ingredients, the tastier your dip will be!

Instructions

You’ll love how easy this baked ricotta is to make. Start by preheating your oven to 350°F.

Grab a bowl and add 2 cups of ricotta. If it seems dry, mix in a bit of cream or milk until it’s creamy.

Zest a lemon and mince 2 garlic cloves. Add these to the ricotta along with 1/4 teaspoon of salt. Mix it all together.

Divide the ricotta mix between small oven-safe dishes. Drizzle 1 tablespoon of olive oil over the top.

Pop the dishes in the oven for 15-20 minutes. You’ll know it’s done when the top turns light brown.

Take the dishes out and drizzle another tablespoon of olive oil on top. Serve right away with toasted bread.

Want to jazz it up? Try topping with:

• Chopped fresh herbs
• Diced tomatoes and red onion
• Chopped olives or sun-dried tomatoes

Your guests will love dipping into this warm, creamy treat!

Possible Substitutes List & Recipe Variations

You can try these tasty tweaks to the lemon garlic baked ricotta recipe:

Cheese swaps:

• Goat cheese for a tangy twist
• Cream cheese for extra richness
• Cottage cheese (drained) for a lighter option

Flavor boosters:

• Add fresh herbs like basil, oregano, or chives
• Mix in sun-dried tomatoes or roasted red peppers
• Sprinkle in some red pepper flakes for a spicy kick

Garnish ideas:

• Drizzle with honey for a sweet-savory combo
• Top with toasted pine nuts or walnuts
• Add a dollop of pesto before serving

For a dairy-free version, you can use cashew ricotta. Just blend soaked cashews with lemon juice, garlic, and salt.

Try serving it with different dippers:

• Veggie sticks (carrots, celery, bell peppers)
• Crackers or pita chips
• Sliced apples or pears for a sweet contrast

These changes will give your baked ricotta new flavors and textures. Have fun mixing it up!

Tips, Tricks & Storing

You can make this dip ahead of time. Mix the ingredients and store in the fridge for up to 2 days before baking.

For extra flavor, try adding herbs like basil or oregano to the mixture. A pinch of red pepper flakes can give it a nice kick too.

Don’t overbake the ricotta or it may become dry. Take it out when it’s just lightly browned on top.

Leftover dip can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for about 10 minutes.

Try serving with veggie sticks or crackers for a healthier option. Carrots, celery, and bell peppers work great.

If you want a smoother dip, blend the ricotta mixture in a food processor before baking.

For a party, make individual portions in small ramekins. This looks fancy and makes serving easier.

Got leftovers? Use the baked ricotta as a pasta sauce or spread it on sandwiches.