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A creamy, savory bake featuring low-sodium ricotta infused with fresh parsley, basil, and chives. This light yet satisfying dish is designed to be kidney-friendly, perfect as an appetizer, and pairs wonderfully with low-sodium crackers or bread.
Preheat oven and prepare baking dishes
Combine the ricotta mixture
Bake the ricotta
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A creamy, savory bake featuring low-sodium ricotta infused with fresh parsley, basil, and chives. This light yet satisfying dish is designed to be kidney-friendly, perfect as an appetizer, and pairs wonderfully with low-sodium crackers or bread.
This american recipe takes 35 minutes to prepare and yields 2 servings. At 381.73 calories per serving with 23.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or appetizer.
Rest and serve
For a lower-fat version, use part-skim ricotta cheese, though the texture may be less creamy.
To save time, use pre-minced garlic from a jar and skip dicing the bell pepper, serving it with pepper strips for dipping instead.
Omit the garlic and black pepper for a milder flavor that kids might prefer. Serve with their favorite crackers.
Ricotta cheese provides high-quality protein, which is essential for muscle repair and overall body function.
This recipe is specifically designed with low sodium to be suitable for a kidney-friendly diet, helping to manage blood pressure.
As a dairy product, ricotta is a good source of calcium, which is vital for strong bones and teeth.
The use of extra virgin olive oil adds monounsaturated fats, which are beneficial for heart health.
Yes, this version is designed to be healthy, particularly for those on a low-sodium diet. It's a good source of protein and calcium. Using whole milk ricotta provides a creamy texture, but part-skim can be used to lower the fat content.
One serving of this Herbed Ricotta Bake contains approximately 255-280 calories, primarily from the ricotta cheese and olive oil.
It's delicious with low-sodium crackers, toasted baguette slices, pita bread, or fresh vegetable sticks like cucumber, carrots, and bell peppers.
Fresh herbs are highly recommended for the best flavor. However, if you only have dried herbs, you can substitute them by using about one-third of the amount called for in the recipe.
Store any leftover bake in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave, or enjoy it cold as a spread.
