Lemon Garlic Baked Ricotta - an exciting new appetizer idea! Easy, fast gourmet.
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4.82 from 11 votes

Lemon Garlic Baked Ricotta

Super fast and easy to make, a fabulous dip / spread for your next party! Keep the topping garnishes simple or as creative as you want - I've provided some suggestions below.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetiser, Dip, Spread
Servings: 8
Calories: 116kcal
Author: Nagi | RecipeTin Eats


  • 2 cups of full fat ricotta , the best you can afford
  • 1 to 3 tbsp full fat cream or milk , optional (only required if you aren't using fresh Italian ricotta)
  • Zest of 1 lemon
  • 2 medium garlic cloves , minced
  • 1/4 tsp salt
  • 2 tbsp olive oil


  • Preheat oven to 180C/350F.
  • Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
  • Add the lemon, garlic and salt and mix to combine.
  • Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
  • Bake for 15 to 20 minutes until the top is lightly browned.
  • Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).

Garnish options (optional)

  • Fresh thyme, parsley or any other herbs, finely chopped (pictured)
  • Chopped tomatoes, red onion and parsley (pictured)
  • Finely chopped antipasto (eg olives, sun dried tomatoes)


1. Nutrition is for baked ricotta only.
Lemon Garlic Baked Ricotta Nutrition


Serving: 66g | Calories: 116kcal | Carbohydrates: 3.2g | Protein: 7.1g | Fat: 8.4g | Saturated Fat: 3.5g | Cholesterol: 19mg | Sodium: 151mg | Potassium: 78mg | Vitamin A: 250IU | Calcium: 170mg | Iron: 0.4mg