Name: Blackberry Lemon Ricotta Dip
Total time: 45 min
Ingredients: 32 oz ricotta cheese; 1 large egg; 1 tbsp fresh chopped thyme, plus some for garnish; 1 clove minced garlic; 1 lemon’s worth of lemon juice; ½ tsp coarse salt; fresh cracked black pepper to taste; 6 ounces blackberries; 2 tbsp honey; Baguette or crackers, for serving

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Fruit often tends to be featured in sweeter dessert-type recipes, but with all the fresh abundance of the season, you might be curious to try these fresh ingredients in other areas of a meal. Savory appetizers are the perfect way to showcase berries, for example, and I love the simplicity of this ricotta dip for that purpose. It’s a simple yet delicious dish featuring a summertime favorite: blackberries.

The combination of ingredients here is unique, but they all blend to create a well-balanced experience encapsulating the very best of summer. This is definitely a time to use fresh ingredients instead of frozen, dried, or jarred—the squeezed lemon juice, chopped thyme, and minced garlic all add layers of flavor difficult to replicate otherwise. The sweet, jammy blackberries keep everything nice and moist, and serving it warm allows for the best expression of the tart fruit.

I would recommend against storing this as it is best served fresh out of the oven, but that shouldn’t be an issue—wherever you serve it, the dip is sure to be a crowd favorite with no leftovers. It looks stunning laid out on a table, topped with thyme sprigs and generously drizzled with honey.

Pair it with crackers or toasted slices of baguette, and let us know what you think of this savory take on a summer favorite berry.

Blackberry Lemon Ricotta Dip

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Author: Weaver’s Orchard
Total Time: 45 min
Yield: 8 servings 1x

Ingredients

Scale

32 oz ricotta cheese
1 large egg
1 tbsp fresh chopped thyme, plus some for garnish
1 clove minced garlic
1 lemon’s worth of lemon juice
½ tsp coarse salt
fresh cracked black pepper to taste
6 ounces blackberries
2 tbsp honey
Baguette or crackers, for serving

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Instructions

1. Preheat oven to 400°F.

1. Spritz a 9-inch round baking dish with cooking spray. (I used a pie dish but any shallow baking dish with at least a 5-cup volume will work.)

1. Add the ricotta cheese, egg, lemon juice, thyme, salt, and black pepper into the bowl of a food processor. Blend for 2 minutes or until smooth and creamy.

1. Pour into the baking dish and distribute the blackberries over the top of the ricotta. They should rest lightly on top, only sinking in slightly.

1. Bake for 30 minutes until the blackberries are runny and the cheese is bubbly and lightly browned.

1. Drizzle with honey and garnish with additional thyme.

Serve immediately with toasted baguette slices or crackers.

Notes

Makes one nine-inch dish

Time: 45 minutes (15 active)