Baked Lemon Ricotta Blackberry Dip (Print Version)

# Ingredients:

01 - 8 ounce whole milk ricotta cheese

02 - 4 ounce fresh goat cheese, softened

03 - 1 large egg

04 - 1 tablespoon fresh thyme, chopped, plus more for garnish

05 - 1 clove garlic, minced

06 - zest of 1 lemon

07 - 1 teaspoon lemon juice

08 - ½ teaspoon coarse salt

09 - fresh cracked black pepper

10 - 6 ounce blackberries

11 - 2 tablespoon honey

# Instructions:

01 - Preheat oven to 400°F.

02 - Spritz a 9" oval baking dish with cooking spray. (Any shallow baking dish with at least a 3-cup volume will do.)

03 - Add the ricotta + goat cheeses, egg, all the lemon zest and 1 tsp of lemon juice, thyme, salt and several grinds of black pepper into the bowl of a food processor. Blend for 2 minutes until smooth and creamy. Pour into the baking dish.

04 - Distribute the blackberries over the top of the ricotta. Bake for 30 minutes until the blackberries are saucy and the cheese is bubbly.

05 - Drizzle with honey and garnish with additional thyme and coarse salt. Serve with toasted bread or crackers.

# Notes:

01 - This dip marries sweet and savory flavors for an easy and unexpected appetizer. Best served during summer while blackberries are in season alongside a cool, crisp drink.

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