From The Recipe Critic
Baked Ricotta Dip
- Time
- 24 min
- Makes
- 6
- Ingredients
- 8
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Ingredients
- 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
Nutrition · per serving
- Calories
- 183 kcal
- Fat
- 10 g
- Fiber
- 0.1 g
- Sugar
- 3 g
- Sodium
- 364 mg
- Protein
- 13 g
- Trans fat
- 0.003 g
- Cholesterol
- 52 mg
- Carbohydrate
- 7 g
- Saturated fat
- 4 g
- Unsaturated fat
- 6 g
As published by The Recipe Critic.
The method
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