Thanksgiving Recipe: Baked Ricotta Dip
In 2014 Maria Zizka created an entire Thanksgiving menu for KCET Food. All of these unique recipes stand the test of thyme. (Yes, we know we're being corny.)
November 13, 2014
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Baked Ricotta Dip
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 chile de árbol, sliced
- 3 sprigs oregano, stemmed
- 1½ teaspoons chopped chives
- 6 ounces good-quality ricotta
- ½ teaspoon kosher salt
- 1 sprig thyme
- Olives, for serving
- Toast or crackers, for serving
Directions
Preheat the oven to 400°F.
Heat a small pan over medium heat. Swirl in the olive oil, then add the garlic, chile, oregano, and chives. Cook, stirring often, just until the garlic begins to color.
Place the ricotta in a bowl. Pour the oil and spices over the ricotta, add the salt, and stir well to combine. Transfer the ricotta to an oven-safe ramekin. Place the thyme sprig on top and press gently to nestle it into the ricotta. Bake for about 15 minutes.
Suggestion
Serve warm with olives and toast or crackers, if you like.
