I’M BAAAAACK……Baked Ricotta with Lemon, Garlic, and Chives (YUMMY)

I keep promising myself that I will not take another hiatus, but sometimes duty calls.  I have 2 dips up my sleeve, so at least you will have something for the next two weeks.  Come on, did you really want to be trying new dip recipes, and then hopping into your bathing suits….so in the end I say you are welcome for the break 🙂

One of the things I miss the most when I am on the road is my friends, I feel like I miss weddings, parties, beautiful babies being born….so when a friend invited me to have dinner the other night at her house with a few of our friends, I was more than happy to have someone cook for me….but did I feel like chopping, cutting, cooking, etc….of course I did!  We had heavy apps, and then a nice light dinner, which I am going to have to get the recipe for, because it was one of the best dinners I have had to date.

I wish I could be more creative, but I have to say, I am tired, and have another long day ahead.  So, that being said, here we go…..



 15 ounces whole milk Ricotta

1 large lemon (you will need the rind as well)

2 large cloves of garlic, minced

1 ounce of fresh, minced chives

1/2 Tsp salt

freshly ground pepper (the more the better)

EVOO, if you don’t know what that is, google it.  www.google.com

I am so happy that this dip didn’t really call for much prep work, there wasn’t much chopping or cutting, even though you all know how much I love my mini chop, I was happy to have a low maintenance dip this go around.


 Heat the oven to 375′

Mix the ricotta, lemon juice, garlic, chives, salt, lemon zest, and a good amount of black pepper.


 I have to say I got a pretty good size lemon, and I think I used a smidge too much.  where it says large lemon, I think they meant extra small, seriously you don’t need too much citrus in this one.  It didn’t ruin it, but it made the cooking time almost double (because it wouldn’t thicken)


When I said I didn’t have to chop, I wasn’t kidding, I literally used a pair of cooking scissors to cut the chives, I’m telling you, I took the easy way out  🙂


Lightly grease, or use cooking spray on a 1 quart Pyrex, or baking pan, and pour the mixture in, spread evenly, and then drizzle with olive oil.  I had a dish with a cover, so I just covered and left in the fridge for the day, this can be made the night before serving if you have all that leisurely time on your hands.


Bake for 15-20 minutes until bubbling, and hot.  I had cook for 45 minutes, and I do believe, as I stated above, the extra lemon juice was an issue.  After removing from the oven, drizzle with more EVOO, and enjoy!!


A crusty french baguette seems to be the winner here, you can use endive if you want to be healthy, or pita chips….it was good, so good, I forgot to take a picture whoops….  Good dip, good friends….


Happy Dipping!


2 thoughts on “I’M BAAAAACK……Baked Ricotta with Lemon, Garlic, and Chives (YUMMY)

  1. lemons are so touch and go! i was just saying how whenever i use a large one in a recipe (especially if it calls for zest as well) the lemon over powers the dish more often than not!

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