Baked Lemon Rosemary Ricotta Dip

Why This Is Strictly Keto

Three real cheeses, garlic, lemon zest and fresh rosemary — that is the whole dip. There is no flour, no cornstarch and no processed cheese sauce, and it is served with crisp raw vegetables instead of chips or crackers.

Ingredients

• 15 oz whole-milk ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 garlic cloves, grated
• Zest of 2 small lemons
• 1 tablespoon olive oil, plus more for the dish
• 1½ teaspoons fresh rosemary, finely chopped, plus extra for garnish
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• For dipping: cucumber slices, celery sticks, bell pepper strips, radishes

Instructions

1. Preheat: Heat the oven to 400°F (200°C) and lightly oil a small baking dish (about 7½ × 5 inches).

2. Whip the ricotta: Beat the ricotta with the salt, pepper and olive oil for about 2 minutes, until smooth and fluffy.

3. Fold in the flavor: Fold in the mozzarella, Parmesan, rosemary, garlic and lemon zest until evenly combined.

4. Bake: Spread the mixture in the dish and bake for about 25 minutes, until lightly golden and bubbling.

5. Serve: Garnish with fresh rosemary and serve warm with raw vegetables for dipping.

Nutritional Info (per serving, approximate)

Tips

• Use whole-milk ricotta — low-fat versions bake up watery.
• Assemble the dip up to a day ahead and bake it just before guests arrive.
• Thyme or lemon thyme can stand in for the rosemary.
• Leftovers keep 3–4 days in the fridge.