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Snack recipe · from the recipe book

Warm Roasted Garlic Herb Ricotta Dip

Creamy baked ricotta with mellow roasted garlic, fresh dill, green onion and a golden Parmesan top, scooped up with crisp, cool bell pepper strips.

Warm Roasted Garlic Herb Ricotta Dip

Ingredients

  • 6 cloves18 gGarlicpeeled cloves
  • 2¼ tsp10 gOlive oil
  • 1¼ cups300 gPart-skim ricotta
  • ¼ cup60 gCream cheesesoftened
  • 3 tbsp grated20 gGrated Parmesan
  • ½ cup sprigs4 gFresh dillchopped
  • 1 medium15 gGreen onionsthinly sliced
  • 1½ tbsp chopped6 gFresh parsleychopped
  • 1 tsp2 gLemon zest
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium119 gGreen bell peppercut into strips

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Place the garlic cloves on a small piece of foil, drizzle with half of the olive oil, wrap tightly and roast for 20 minutes until soft and golden.
  3. While the garlic roasts, cut the red bell pepper and the green bell pepper into strips, slice the green onion, and chop the dill and parsley; chill the red and green bell pepper strips.
  4. Mash the roasted garlic with a fork in a bowl, then beat in the ricotta, cream cheese, half of the Parmesan, the dill, the green onion, the lemon zest, the ground black pepper and the salt until smooth.
  5. Spread the ricotta mixture in a small baking dish, brush the top with the remaining half of the olive oil and sprinkle with the remaining half of the Parmesan.
  6. Bake for 15 minutes until bubbling at the edges and lightly golden on top.
  7. Cool for 5 minutes, scatter the parsley over the dip and serve warm with the chilled red bell pepper and green bell pepper strips.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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