Image for Baked Ricotta Dip

Baked Ricotta Dip

Baked ricotta, egg, thyme with a touch of chilli, served with carrot, celery, capsicum and cucumber sticks.
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  • 6
  • 5
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 494kj
  • Protein 11.8g
  • Carbohydrate 3g
  • Total fat 6.1g
  • Saturated fat 3.6g
  • Dietary fibre 1.6g
  • Sodium 201mg


250g smooth low fat ricotta cheese

1 egg, lightly beaten

2 teaspoons dried thyme leaves

1 teaspoon dried chilli flakes

Carrot, Celery, Cucumber and Capsicum sticks, to serve.


  1. In a mixing bowl, add ricotta, egg, 1 teaspoon of thyme and the chilli.  Stir well to combine.
  2. Spoon into a small oven proof casserole dish, or small oven proof cake tin. Sprinkle the remaining thyme over the top.
  3. Place ricotta dip into a preheated oven (180 degrees) and bake for 25 minutes, or until set with a nice golden top.
  4. Enjoy with vegetable dipping sticks!

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