This low carb baked ricotta with bacon recipe also includes sun dried tomatoes for a flavorful experience!
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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. 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, celery, or Romaine lettuce leaves.
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Baked Ricotta with Bacon and Sun Dried TomatoesPrint
- 15 oz ricotta
- 1/4 cup shredded Parmesan
- 2 tbs chopped sun-dried tomatoes
- 4 slices of 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
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