This baked ricotta dip is warm, creamy, and full of Italian flavor from Parmesan, garlic, and herbs. It’s ready in just 30 minutes, making it the perfect appetizer for gatherings.
Ricotta cheese is one of the most commonly used cheeses in cooking because it is so versatile. It’s creamy enough on its own, but mild enough to accept any flavor you add. I also use it in my ricotta mixture for lasagna and baked ziti, my three-cheese meatless lasagna, and my homemade manicotti with chickpea flour.
This baked dip version is no exception. Creamy, flavorful, and everything you want in a warm appetizer you won’t be able to stop eating.
A blend of Italian seasonings, Parmesan cheese, sun-dried tomatoes, and lemon zest creates layers of flavor, but balances the dip with a touch of Mediterranean flavor.
Why you’ll love this baked ricotta dip
What makes this dip special is the egg. The result is a light, soufflé-like texture that is not thick but mellow. A lower baking temperature will give you a perfect golden brown surface while the center remains creamy.
The blended sun-dried tomatoes add a Mediterranean flavor, and the lemon zest brightens up the whole dish.
Plus, it’s easy to make using a few ingredients you probably already have. It’s perfect for getting ready on game day or just before a gathering that requires little preparation.
material
See recipe card for complete set of ingredients.
Whole milk ricotta: The base of this dip. Use quality brands like Galbani or Organic Valley.
Egg: Adds structure and creates a light, pillowy texture.
Garlic: Use fresh minced garlic for the best flavor.
Parmesan cheese: Freshly grated is best. You can also substitute Pecorino Romano, which has a sharper, saltier flavor.
Italian Seasoning: A handy blend that works perfectly here. I like to use Trader Joe’s Italian Seasoning Blend.
Sun-dried tomatoes: Use ones soaked in oil. These add a subtle tangy flavor and nice color to the whole dip.
Sun-dried tomato oil: Add 1 tablespoon from the bottle to add richness.
Lemon rind: Brightens everything up.
Red pepper flakes: Add a little spiciness to your preference.
Salt, pepper: to taste.
How to make baked ricotta cheese dip
See recipe card for complete instructions and times.
This baked ricotta dip is easy to make and comes together quickly with minimal effort.
First, preheat the oven to 375°F. Add ricotta cheese and eggs to a mixing bowl and mix until smooth. Add garlic, Parmesan cheese, Italian seasoning, salt, and pepper and mix well.
Next, mix the chopped sun-dried tomatoes with the oil from the jar, lemon zest, and red pepper flakes (if using). Transfer the mixture to a small oven-safe baking dish or ramekin and spread it out evenly.
Bake for 25-30 minutes, until golden brown on top but still creamy in the center. Let it rest for 5-10 minutes before serving to help it set while remaining creamy.
Drizzle with olive oil, top with fresh thyme, and serve with your favorite carbohydrates.
Important tips for making this recipe
For the creamiest results, use whole milk ricotta. You can also partially skim it, but the texture will not be as rich.
Drain the wet ricotta cheese. If your ricotta has a lot of liquid, place it in a fine colander for 10-15 minutes before using. Excess moisture will affect the texture.
Freshly grated Parmesan cheese makes the difference. Grated cheese contains anti-caking agents, which can affect melting and flavor.
What to serve with grilled ricotta dip
This is a well-balanced dip, so you can’t go wrong with your serving choices. Some great options are:
Classic choices include toasted baguette slices squares of focaccia fun crackers Raw vegetables: Crunchy veggies like shredded peppers, cucumber rings, and cherry tomatoes pair well with dips.
FAQ
To store this, first let the dip cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for 3 to 4 days.
To reheat, place leftovers in an oven-safe dish and heat at 325°F for 10 to 15 minutes until heated through. You can also heat it in the microwave, stirring every 30 seconds, but you’ll get better results in the oven.
yes. Mix everything together at least 24 hours in advance and store in the refrigerator. When ready to serve, transfer to a baking dish and bake as directed. You may need to add a few more minutes as the mixture is cooling.
A small oven-safe plate or ramekin is best. It has a capacity of about 2 cups. A 6-inch cast iron skillet also works well and keeps the dip warmer at the table for longer.
Look for a golden top with slightly bubbly edges. The center should still be creamy, but it will thicken as you let it sit. If you overcook it, the texture will become dry and grainy.
You can make this without them too. The dip is delicious with just cheese, garlic, and herbs. If you omit the sun-dried tomatoes, consider adding extra olive oil and a tablespoon of fresh basil or roasted garlic for added flavor.
See more ricotta recipes to try
recipe card
Quantity: 4 people
calorie: 299kcal
material
Instructions
Preheat oven to 375F.
Add ricotta cheese and eggs to a mixing bowl and mix until smooth.
Add the garlic, Parmesan cheese, Italian seasoning, and season with salt and pepper. Mix well.
Stir in oiled sun-dried tomatoes, lemon zest, and red pepper flakes.
Transfer mixture to a small oven-safe baking dish or ramekin.
Bake the dip for 25-30 minutes or until the top is golden brown but the center is still creamy.
Remove from the oven and pour a little olive oil over the dip.
Finish with fresh thyme and serve with toasted baguette or focaccia.
Precautions
You can also use ricotta instead of cottage cheese. Use 1 1/2 cups ricotta cheese and 1/2 cup cottage cheese. Dips contain more protein but are lighter in texture. Be sure to mix the cottage cheese and ricotta cheese in a high-powered blender. For best results, use whole milk ricotta. If the ricotta is very wet, drain it briefly before using. Excess liquid will ruin the texture of the dip. Don’t leave out the lemon zest, as it brightens the flavor. Let the baked ricotta dip and rest for 5-10 minutes. This will help it firm up more easily while keeping it creamy. For added depth of flavor, use Pecorino Romano in place of Parmesan. Use freshly grated cheese.
nutrition
Provided by: 1g | calorie: 299kcal | carbohydrates: 7g | protein: 18g | fat: twenty twog | Saturated fat: 12g | fiber: 1g
© See, learn, and eat. All content and images are copyrighted and may not be used or republished without prior permission.
