There’s nothing like a good, hot, gooey dip to go with your sip of wine on a cold evening. This baked ricotta dip can be thrown together in five minutes and makes a nice alternative to the usual artichoke dip or baked brie that is often served for parties. What I really like is its perfect combination of sweet and savory flavors, in addition to being super easy to make with virtually no clean up.
Assembly is as easy as mixing everything together and then popping it into a small baking dish. Drizzle it with a little olive oil prior to popping into the Convection Steam Oven at 350 degrees on Convection Bake Mode for 20 minutes. And if you spray your dish with a non-stick spray prior to baking, clean will be even that much easier.
When it is finished baking, sprinkle a few chopped chives on top and perhaps drizzle more olive oil, if you desire. You’ll want to serve it with a sturdy cracker, like a pita chip. I like the Trader Joe’s Fig & Olive Crisps. They help enhance that sweet and savory flavor. So, if you have book club tomorrow night or are looking for a nice dip for an Oscars party on Sunday, this can fit the bill!
- 15-oz whole milk ricotta cheese
- 1 lemon, zested and juiced
- 2 Tbsp minced garlic
- ⅓ cup diced fresh chives, plus a few more for garnis, if desired
- ½ tsp salt
- ¼ tsp black pepper
- Extra-virgin olive oil to drizzle
- Hearty crackers for serving
- Spray a small baking dish with non-stick cooking spray.
- Mix all ingredients, except the olive oil, together.
- Spread mixture into baking dish and drizzle with olive oil.
- Place on either shelf in the Cuisineart Convection Steam Oven on Convection Bake Mode for 20 minutes.
- Remove, drizzle with more olive oil and/or garnish with more chives. Serve right away with hearty crackers for dipping.