- 2 cups ricotta cheese
- 1 clove garlic, minced
- 1 sprig rosemary, finely chopped
- 1 lemon, zest only
- 3 tbsp olive oil
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 1 baguette, sliced and lightly toasted (I toasted mine in the oven on a baking sheet during the last 3 minutes of baking time for the cheese)
- Non-stick cooking spray
Prepare a baking dish with non-stick cooking spray.
In a large bowl mix together the ricotta, garlic, rosemary, red pepper, and lemon zest. Stir well to incorporate, add salt and pepper to taste, then scoop it into the prepared baking dish.
Bake at 375 degrees F for 15-20 minutes. The dip should be lightly browned in top and very hot.
Serve with your sliced and toasted baguette. Enjoy!