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While everybody raved about baked feta dip, I’ve been on the baked ricotta dip train for years. (Since 2015, actually, when we first ran this recipe.) It’s garlicky, lemon-kissed and fluffy, and it pairs well with both crackers and veggies. Basically, it’s the one thing your charcuterie board’s been missing.
This recipe seems fancy, but it takes less than 20 minutes from start to finish. It almost doesn’t count as a recipe. If you can break and bake chocolate chip cookie dough, you can do this.
Serve it with some hard salami, crackers, a wedge of parmesan, and freshly chopped, celery, carrots, and cauliflower. Instant party.
Pro TIP: A little parm goes a long way in giving this dip extra flavor (and a little saltiness).
Ingredients
- 1 container whole-milk ricotta (15 ounces)
- 1 egg
- 1 tablespoon minced garlic
- Pinch salt and pepper
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon oregano
Instructions
- Preheat the oven to 400 degrees F.
- Grease a ramekin with butter. Set aside, then grab a mixing bowl and combine the ricotta, egg, garlic, salt, pepper, cheese and oregano.
- Pour the mixture into a ramekin, filling no more than 2/3s of the way up. (If you have extra batter, fill a second ramekin. This dish will puff up, and you don't want it to spill over.) Cook for 15 minutes, or until the top is lightly browned and the dish is set (basically, the center isn't all jiggly and liquid-y when you move it).
Do you remove and serve it in container???