Baked ricotta dip

This is so easy and so yummy! I served it with small bell peppers and crackers.

  • 1 container whole milk ricotta 15 ounce-ish
  • 1 cup grated Parmesan
  • 2 large eggs beaten
  • 1 clove garlic minced
  • 1/4 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • butter for the baking dish
  • Preheat the oven to 400°F.
  • Generously butter a 2 cup capacity baking dish.
  • Use a stand mixer, beat together the ricotta and Parmesan cheeses with the eggs, garlic, oregano, and crushed red pepper flakes for about 1 minute. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown over the whole surface with some darker brown areas.
  • Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.

Crab Dip


This is a great low fat super crabby dip! If you need to take it to a party simply reheat in the over at 425 for about 15 minutes.

8 oz reduced-fat cream cheese, room temperature
1/4 c reduced-fat sour cream
1/4 tsp hot sauce
1/4 tsp old bay seasoning
1 garlic clove, minced
Salt and pepper
1 lb fresh crab meat,
6 scallions, thinly sliced
1/4 tsp cayenne pepper
1 TBSP fresh lemon juice

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, cayenne and lemon juice and warm until heated through.