Guest Post: Lemon Dill Baked Ricotta

While I do take the time to take photos during my cooking, I rarely do much to them prior to posting. For those like Carey from who do, I love how it looks. It just adds an extra level of class. I am so glad Carey stopped by to bring some more class but also this great recipe. Check it out and make your way over to You won’t be disappointed…

1lemon dill baked ricotta title

Hi everyone!  This is Carey from and I am so happy to be here to share a recipe with you today.  This recipe for Lemon-Dill Baked Ricotta was inspired by the need to nibble on something tasty but easy to throw together on a busy week night.

You see, every few months my girlfriends and I get together for what we call Girls Night.  With our hectic schedules we don’t’ get to spend as much time together as we’d like so Girls Night is our chance to catch-up with each other, have a glass of wine  and eat great food.

Because most of the mixture is made from ricotta cheese it feels light and the lemon gives it zing.  It goes great with a bottle of white wine and friends to share it with.

Let’s get started!

2lemon ricotta prep

The full recipe is below but I’ll walk you through the process.

Preheat the oven to 375⁰.  After a little chopping, combine the lemon zest, garlic, dill, green onion, ricotta cheese and cream cheese in a small food processor.

3lemon ricotta s&P

Sprinkle in a little salt and pepper and we’re ready to mix.

4lemon ricotta ready

5lemon ricotta prep dish

Pulse the mixture for about 1 minute, till all the ingredients are well mixed.  Next, use a small pat of butter to coat the inside of an oven proof ramekin (8 oz).  The butter will keep the cheesy mixture from sticking to the sides and will make clean up much easier.  Besides, a little butter makes everything better.

6lemon ricotta in cup

7lemon ricotta oil

Spoon the mixture into the ramekin then drizzle a little olive oil over the top.

8lemon ricotta aluminum

Line a baking sheet with aluminum foil.  Trust me, do not skip this step.  Place the ramekin on the baking sheet and place in the oven.  Bake for 20-30 minutes, just until the edges begin to brown lightly.

9lemon ricotta baked

Cheese overboard!  See why that foil is so important?  OK, you could use a bigger ramekin to avoid the spillage but I kinda like the drama.

10lemon ricotta finished pita

On Girl’s Night I served the baked ricotta with toasted baquette rounds but you can also use pita chips or any other crackers you like.

11lemon ricotta finished muffin

I also love to eat this mixture for breakfast on a toasted English muffin.  Add a little smoked salmon and you would have the perfect brunch snack.

12lemon ricotta oil title

That’s it, so easy and delicious!   If you don’t have a food processor, you can still make this dip.  Just make sure to chop everything finely and give it a good whipping with a whisk or electric mixer/beaters.

I hope you will give it a try and pop on over to to tell me about it!


2/3 cup ricotta cheese

1/3 cup cream cheese

1 small to medium garlic clove, chopped

1 loose Tablespoon chopped dill

1 green onion, green and white parts

Zest of one lemon

1/4 teaspoon kosher salt

Black pepper, about 1/8 teaspoon

Olive oil to drizzle, about 2 teaspoons

Preheat oven to 375⁰.  In the bowl of a small food processor combine the ricotta, cream cheese, garlic, dill, green onion, lemon zest, salt and pepper.  Pulse for about 1 minute.

Transfer mixture to an 8 oz. ramekin that has been lightly greased with butter.  Place the ramekin on a baking sheet lined with foil.

Bake for 20-30 minutes, until mixture begins to lightly brown on the top and along the edges.

Serve warm with pita chips, crostini or English muffins.


Carey has been blogging for several years and currently blogs at where she shares about food, family… and squirrels.  You can also find her musings on Facebook, Twitter and Instagram.

Tags: , , , , , , , , , , , , ,

Categories: appetizer, Baking 2, Cheese2, Guest, Italian, kosher, Low Carb, Recipes, snack, Vegetarian

Author:The Ranting Chef

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11 Comments on “Guest Post: Lemon Dill Baked Ricotta”

  1. March 5, 2013 at 11:47 am #

    this recipe looks amazing! so looking forward to trying this.


  2. Leilani
    March 5, 2013 at 12:58 pm #

    Will keep! I’m a lemon and dill fiend.


  3. March 5, 2013 at 1:01 pm #

    Reblogged this on A Mélange of Contradictory Tendencies.


  4. March 5, 2013 at 2:01 pm #

    This looks and sounds fantastic! I can’t wait to try this out!


  5. Runner Girl Eats
    March 5, 2013 at 3:56 pm #

    I can’t wait to try this! Looks delicious.


  6. accordingtocarey
    March 5, 2013 at 11:00 pm #

    Thanks everyone, I am so happy to share this recipe with you! Thanks Pat for the opportunity!!


  7. March 6, 2013 at 2:43 am #

    Looks yummy!


  8. March 6, 2013 at 2:54 am #

    I think I saw this somewhere else too! Awesome post!


  9. P.S. I Love Soap Co.
    March 6, 2013 at 5:08 pm #

    Yummmm…Have to try this one for sure:)



  1. I’m Guest Posting At Ranting Chef!! | - March 5, 2013

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  2. Friday Recipe: Lemon Dill Baked Ricotta from Carey | - March 7, 2013

    […] I was going to use my own new recipe for our Friday Recipe even though I kinda-sorta shared it with you already on Tuesday […]


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