Baked Ricotta Dip & Cheesy Crisps

Baked Ricotta Dip & Cheesy Crisps

Recipe by

The Meat Crisp Before Christmas

Baked Ricotta Dip & Cheesy Crisps with Carnivore Crisps. Sprinkling some Parmesan on your favorite Carnivore Crisps and popping them in the oven turns these meat chips into a perfect cheesy vessel- fit for any holiday spread! I love this ricotta baked dip because it tastes like lasagna but without the stupid noodles. You can top it with just about anything, but the cherry-roasted tomatoes make it extra sexy

•1-5 bags of preferred Carnivore Crisps (depending on your appetite!)
•about a cup of freshly shredded Parmesan
•1 15 oz container ricotta
•1/2 cup parmesan cheese, finely grated
•2 eggs
•2 sprigs rosemary, finely chopped
•a few sprigs of thyme, finely chopped
•salt & pepper to taste
•Carnivore Crisps Grass-Fed Beef Butter for greasing the pan

Preheat oven to 400°F. Arrange crisps in a single layer on a baking sheet and top with shredded parmesan. Bake for about 5 minutes or until cheese is beginning to brown. Reserve. Combine all other ingredients in a food processor and mix. Pour mixture into a small greased springform pan and bake for 30 minutes or until soufflé is set. Top with roasted tomatoes or any other favorite topping. Serve with cheesy crisps and enjoy!

For the roasted tomatoes:
Toss cherry tomatoes with oil and salt & pepper. Optional to add balsamic vinegar and herbs. Bake on a pan at the same time as the dip.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.