Baked Lemon Ricotta Dip with Blackberries + Honey
Baked Lemon Ricotta Dip with Blackberries + Honey marries sweet + savory for an easy and unexpected appetizer. Serve it all summer while blackberries are in season along with a cool, crisp drink!
Equipment
Ingredients
- 8 ounce whole milk ricotta cheese
- 4 ounce fresh goat cheese, softened
- 1 large egg
- 1 tablespoon fresh thyme, chopped, plus more for garnish
- 1 clove garlic, minced
- zest of 1 lemon
- 1 teaspoon lemon juice
- ½ teaspoon coarse salt
- fresh cracked black pepper
- 6 ounce blackberries
- 2 tablespoon honey
Instructions
- Preheat oven to 400°F.
- Spritz a 9" oval baking dish with cooking spray. (Any shallow baking dish with at least a 3-cup volume will do.)
- Add the ricotta + goat cheeses, egg, all the lemon zest and 1 tsp of lemon juice, thyme, salt and several grinds of black pepper into the bowl of a food processor. Blend for 2 minutes until smooth and creamy. Pour into the baking dish.
- Distribute the blackberries over the top of the ricotta. Bake for 30 minutes until the blackberries are saucy and the cheese is bubbly.
- Drizzle with honey and garnish with additional thyme and coarse salt. Serve with toasted bread or crackers.
Video
Nutrition
Calories: 122kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 393IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 1mg
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