This baked ricotta with bacon dish also includes sun dried tomatoes for a flavorful experience! A low carb, keto, LCHF, and gluten free appetizer recipe.
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I love all cheese, but ricotta can be tricky to work with. It is a great vehicle for other flavors, but on its own can be terrifyingly bland. I've been trying several baked ricotta recipes recently – some with egg that (almost) set the ricotta into slices. But my favorite way of baking it is to add bacon and sun dried tomatoes, and eating it as a dip. It is wonderful as an appetizer or as a dish at a party – although you may have to double the recipe if you have more than a few people coming!
This recipe is SO easy to prepare – last time I made it the guests had already arrived and were standing around the kitchen.
How to Make Baked Ricotta with Bacon and Sun Dried Tomatoes
Mix together ricotta, shredded Parmesan, chopped sun dried tomatoes and chopped cooked bacon. Add some black pepper. Stir well, transfer into an oven proof dish (although you could mix it up in that dish too!), and smooth over the top.
Bake in preheated oven for 15-20 minutes until the cheese is hot and bubbling.
Serve the baked ricotta hot with low carb dippy things (that's a technical term) like slices of cucumber, jicama sticks, celery, or lettuce leaves.
Baked Ricotta with Bacon and Sun Dried Tomatoes #lowcarb #lchf Click To Tweet
- 15 oz ricotta
- ¼ cup shredded Parmesan
- 2 tbs chopped sun-dried tomatoes
- 4 slices cooked bacon, chopped
- black pepper
- red pepper flakes, optional
- Preheat the oven to 375F.
- Mix all the ingredients together, check for seasoning.
- Place into an oven proof dish and smooth over the top. Bake for 15-20 minutes until hot and bubbly.
3g net carbs per serving (one sixth of the whole recipe)
Nutrition InformationYield 6 Serving Size Sixth of the recipe
Amount Per ServingCalories 211 Total Fat 16g Saturated Fat 8g Cholesterol 48mg Sodium 236mg Carbohydrates 3g Net Carbohydrates 3g Fiber 0g Protein 11g
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