The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Baked Ricotta Dip
NUTRITION · PER SERVING24M COOK
CAL 13%·PRO 27%
CARBS 9G14% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER0G TOTAL SUGAR
FAT 19G67% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm baked dip made with creamy ricotta cheese, parmesan, fresh herbs, and lemon zest. Rich and aromatic, served bubbly hot as a party appetizer.
starteramerican🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups whole milk ricotta
- 1 cup grated parmesan
- 2 tablespoons extra virgin olive oil
- 1 large egg, (room temperature)
- Zest of 1 lemon
- 1 teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh parsley
- 1-2 pinches red pepper flakes
At a glance
PER SERVING · TIME 24M
CAL 13%·PRO 27%
CARBS 9G14% OF CAL
0G FIBER0G ADDED0G INTRINSIC8G OTHER0G TOTAL SUGAR
FAT 19G67% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 21m
- Sodium
- 456mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 355mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.