Saturday, March 5, 2016

Baked Ricotta Dip with Lemon & Chives

We loved this easy baked appetizer, and had it during a Tapas night recently (although it's not Spanish, but tapas don't always have to be Spanish).  It's super easy to put together and surprisingly flavorful.  I used a local brand of full-fat ricotta- use a really good ricotta for this, and make sure it's full-fat.

Baked Ricotta Dip with Lemon & Chives
adapted from the Kitchn

15-16 ounces (about 2 cups, more or less- I used 500 grams) whole milk ricotta
1 large lemon, zested and juiced
2 large cloves garlic, minced
1 ounce fresh chives, minced (about 1/2 cup)
1/2 teaspoon salt
Freshly ground black pepper
Extra-virgin olive oil
Small crackers or slices of baguette, to serve (we loved pita chips with this)

1.  Heat the oven to 375°F. Lightly grease a 1/2- to 1-quart gratin dish or baking pan.

2.  Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)

3.  Bake for 15 to 20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers or pita chips for dipping.
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