Baked Ricotta Dip
This baked ricotta dip is warm, creamy, and full of Italian flavor from Parmesan, garlic, and herbs. Ready in just 30 minutes, it's the perfect appetizer for any gathering.
Ricotta is one of my favorite cheeses to cook with because it's so versatile. Creamy enough to stand on its own but mild enough to take on any flavor you add. I use it in my ricotta cheese mixture for lasagna and baked ziti, in my three cheese meatless lasagna, and even in my chickpea flour homemade manicotti.
This baked dip version is no exception. It's is everything you'd want in a warm appetizer: creamy, savory, and impossible to stop eating!
It's got a blend of Italian seasonings, Parmesan cheese, sun-dried tomatoes and a hint of lemon zest to create layers of flavor, but still keeps the dip balanced with a bit of Mediterranean flair.
Table of contents
Why You'll Love This Baked Ricotta Dip
The egg is what makes this dip special because it gives a lighter, almost soufflé-like texture that's pillowy rather than dense. Combined with a lower baking temperature, you get a perfectly golden top while the center stays creamy.
Sun-dried tomatoes folded into the mixture add a touch of this Mediterranean flavor, and lemon zest brightens the whole dish up.
Plus it's easy to make with a handful of ingredients you likely already have; perfect for whipping up right before game day or any gathering with very little prep!
Ingredients
For a full set of ingredients, refer to the recipe card.
Whole milk ricotta cheese: The base of this dip. Use a quality brand like Galbani or Organic Valley.
Egg: Adds structure and creates a lighter, pillowy texture.
Garlic: Use fresh minced garlic for the best flavor.
Parmesan cheese: Freshly grated is best. You can substitute Pecorino Romano for a sharper, saltier flavor.
Italian seasoning: A convenient blend that works perfectly here. I like to use the trader joe's Italian seasoning blend for this one.
Sun-dried tomatoes: Use the kind that are packed in oil. These add a subtle tangy flavor and nice color throughout the dip.
Sun-dried tomato oil: A tablespoon from the jar adds a touch of richness.
Lemon zest: Brightens everything.
Red pepper flakes: Optional, for a little heat.
Salt and pepper: To taste.
How to Make Baked Ricotta Dip
For full instructions and times, refer to the recipe card.
This baked ricotta dip is easy to make and comes together quickly with minimal effort.
Start by preheating your oven to 375°F. In a mixing bowl, combine the ricotta and egg until smooth. Add the garlic, Parmesan, Italian seasoning, salt, and pepper, mixing well.
Next, fold in the chopped sun-dried tomatoes along 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 evenly.
Bake for 25-30 minutes until the top is golden but the center is still creamy. Let it rest for 5-10 minutes before serving as this helps it set while staying creamy.
Drizzle with olive oil, top with fresh thyme, before serving with your favorite carbs.
Top Tips To Make This Recipe
Use whole milk ricotta for the creamiest results. Part-skim will work but the texture won't be as rich.
Drain any watery ricotta. If your ricotta has a lot of liquid, place it in a fine mesh strainer for 10-15 minutes before using. Excess moisture will affect the texture.
Freshly grated Parmesan makes a difference. Pre-grated cheese contains anti-caking agents that can affect melting and flavor.
What To Serve with Baked Ricotta Dip
Because this is balanced dip, you can't really go wrong in your serving choices. Some great options would be
- Toasted baguette slices which would be the classic choice
- Focaccia squares
- Entertaining Crackers
- Raw vegetables: crunchy veggies like bell pepper strips, cucumber rounds, or cherry tomatoes work well with dips.
Frequently Asked Questions
To store this, first let the dip cool completely, then transfer to an airtight container. Refrigerate for up to 3-4 days.
To reheat, place the leftovers in an oven-safe dish and warm at 325°F for 10-15 minutes until heated through. You can also microwave in 30-second intervals, stirring between each, although the oven method gives better results.
Yes. Mix everything together up to 24 hours in advance and refrigerate. When ready to serve, transfer to your baking dish and bake as directed. You may need to add a few extra minutes since the mixture will be cold.
A small oven-safe dish or ramekin works best: something in the 2-cup capacity range. A 6-inch cast iron skillet also works well and keeps the dip warm longer at the table.
Look for a golden top with slightly bubbling edges. The center should still be creamy but it will firm up as it rests. Overbaking will make the texture dry and grainy.
You can make this without them. The dip will still be delicious with just the cheese, garlic, and herbs. If you skip sun-dried tomatoes, consider adding an extra tablespoon of olive oil and some fresh basil or roasted garlic for additional flavor.
More Ricotta Recipes For You To Try
Recipe Card
Equipment
- small oven-safe baking dish or ramekin (2-cup capacity)
- spatula or spoon
- zester for lemon zest
- garlic press
Ingredients
- 2 cups whole milk ricotta
- 1 large egg
- 2 cloves garlic minced
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons sun-dried tomatoes chopped
- 1 tablespoon oil from the sun-dried tomatoes
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 375F.
- In a mixing bowl, combine the ricotta and egg until smooth.
- Add the garlic, Parmesan cheese, Italian seasoning, and season to taste with salt and pepper. Mix well.
- Fold in sun-dried tomatoes with oil, lemon zest, and red pepper flakes.
- Transfer the mixture to a small oven-safe baking dish or ramekin.
- Bake the dip for 25-30 minutes or until the top is golden but the center is still creamy.
- Remove from the oven and drizzle the dip with a little olive oil.
- Finish with fresh thyme and serve with a toasted baguette or focaccia.
Notes
- You can substitute some ricotta for the cottage cheese. Use 1 ½ cups of ricotta and ½ cup of the cottage cheese. The dip will have more protein, but it will be lighter in texture. Make sure to blend the cottage cheese and ricotta in a high-power blender.
- For the best results, use whole milk ricotta. If the ricotta is very wet, drain it briefly before use. Any extra liquid will mess with the texture of the dip.
- Do not skip the lemon zest because it brightens the flavor.
- Let the baked ricotta dip rest for 5-10 minutes after baking. This helps it set while staying creamy.
- For some extra depth in flavor use Pecorino Romano instead of Parmesan cheese. Use freshly grated cheese.
Nutrition
©Watch Learn Eat. All content and images are copyright protected, and are not to be used or republished without prior permission.
