I whipped up a baked ricotta cheese dip that hides a surprising twist you’ll want to read about.

Jump to Recipe

Ingredients

Print Recipe (No Advertisments)

Ricotta: creamy, rich in protein and calcium, mild tang that makes the dip feel luxurious.
Parmesan: salty umami, deepens flavor, adds savory punch and extra calcium without much volume.
Garlic: sharp and savory, tiny calories, gives big aroma and bite to the dip.
Lemon: bright acidity that lifts flavors adds fresh zip and vitamin C.
Olive oil: fruity, heart healthy fats that finish the dip silky and rich.
Baguette: crunchy slices are mostly carbs, perfect for scooping and soaking up every creamy bite.

Ingredient Quantities

1 (15 oz) container whole-milk ricotta, about 1 3/4 cups

1/2 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella (optional, for extra melt)

2 cloves garlic, minced

1 tablespoon lemon juice, 1 teaspoon lemon zest

2 tablespoons extra-virgin olive oil, plus a little more for drizzling

3/4 teaspoon kosher salt (start with less if you want)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes (optional)

2 tablespoons chopped fresh basil, plus a few leaves for garnish

1 baguette, sliced

1/2 cup cherry tomatoes, halved or other quick topper (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F and line a small baking dish or 8 inch pie dish with a little olive oil so the dip won’t stick.

2. If your ricotta seems watery, drain it in a fine mesh sieve for 10 minutes or pat with paper towels, then put the ricotta in a medium bowl.

3. Add the grated Parmesan, optional shredded mozzarella, minced garlic, lemon juice and zest, 2 tablespoons extra virgin olive oil, kosher salt (start with less if you want), black pepper, optional red pepper flakes and the chopped basil. Stir gently till combined, don’t overmix, it’s ok if the mixture is a bit rustic and slightly lumpy.

4. Taste and adjust seasoning, add a touch more salt or lemon if it needs brightness.

5. Spoon the mixture into the prepared baking dish, smooth the top, sprinkle a little extra Parmesan and more mozzarella if using, then drizzle a little olive oil over everything.

6. Bake for about 20 to 25 minutes until the center is bubbly and the edges are lightly golden; if you want more color pop under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.

7. While the dip bakes, slice the baguette, brush slices with a bit of olive oil and a pinch of salt, then toast in the oven or a skillet until golden and crisp.

8. Let the dip rest 3 to 5 minutes after coming out of the oven, top with a few basil leaves and halved cherry tomatoes if you’re using them, drizzle a little more olive oil, then serve warm with the toasted baguette for dipping.

Equipment Needed

1. Oven preheated to 375°F
2. 8 inch pie dish or small baking dish, lightly oiled
3. Fine mesh sieve or paper towels to drain the ricotta
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Microplane or box grater for Parmesan and lemon zest
7. Rubber spatula or wooden spoon for gentle folding
8. Chef knife and cutting board for basil, tomatoes and slicing the baguette
9. Baking sheet or skillet to toast the bread
10. Pastry brush to oil the slices and a small serving spoon or heatproof spatula to scoop the dip

FAQ

Q: Can I make Mom's baked ricotta dip ahead of time?
A: Yes. You can mix everything and keep it covered in the fridge up to 24 hours, then bake just before serving. Or bake ahead, cool, cover and refrigerate for a day, then reheat at 350°F for 15-20 minutes until warmed through.

Q: My ricotta is watery, what should I do?
A: Drain it. Spoon ricotta into a fine-mesh sieve or bowl lined with cheesecloth and let it sit 20-30 minutes, or press gently with paper towels. That little extra step makes the dip much creamier, trust me.

Q: Can I use part-skim or low-fat ricotta?
A: You can, but it wont be as rich or silky. Fixes: fold in 1-2 tablespoons of cream cheese or sour cream, or add a splash of olive oil to boost mouthfeel.

Q: How do I know when it's done baking?
A: Bake at 375°F for about 20-25 minutes until edges are golden and the center is set but still slightly jiggly. If you want a browned top, pop it under the broiler for 1-2 minutes and watch it carefully.

Q: What should I serve with the dip besides the sliced baguette?
A: Lots of choices: crostini, pita chips, crackers, sliced cucumber, roasted veggies, or warm naan. A drizzle of extra-virgin olive oil and some halved cherry tomatoes or balsamic glaze on top makes it pop.

Q: Can I freeze baked ricotta dip?
A: You can, but texture changes a bit. Cool completely, freeze in an airtight container up to 2 months. Thaw overnight in the fridge, then reheat and stir to smooth, adding a little olive oil or cream if it seems grainy.

MOM’S BAKED RICOTTA DIP Recipe Substitutions and Variations

Ricotta replacement: use mascarpone one to one for a richer, silkier dip, or blend cottage cheese one to one until smooth for a lighter but similar texture. You can also soften cream cheese with a splash of milk to mimic ricotta if thats what you have on hand.
Parmesan swap: Pecorino Romano works great, but its saltier so use a bit less. Asiago is another good stand in, same amount as the Parmesan.
Mozzarella option: swap shredded provolone or fontina for extra melt and flavor, or leave the cheese out entirely and just add a bit more Parmesan for punch.
Bread topper alternatives: sliced sourdough or toasted crostini are perfect, pita chips or good crackers work too if you want something sturdier.

Pro Tips

1) Drain the ricotta longer than you think. Wrap it in a clean kitchen towel or coffee filter and let it sit 20 to 30 minutes, or gently press it in a sieve. This makes the dip creamier not runny, and you wont need to bake as long.

2) Bring the ricotta to room temp and stir very gently, dont mash it smooth. You want some little lumps for texture, and overmixing makes it gluey. Taste and adjust salt and lemon before it goes in the oven, not after.

3) For a beautifully browned top bake until bubbly then move the dish to the top rack and broil for just 30 to 90 seconds, keep the oven door open a crack and watch it the whole time or itll char fast. If your oven broils unevenly rotate the dish once.

4) Make the bread and toppings count. Toast slices until totally crisp, rub with a cut garlic clove or brush with extra virgin olive oil and a pinch of salt, add fresh basil and a squeeze of lemon right before serving. If you want to prep ahead assemble the dip and chill it, but bring it to room temp for 20 minutes before baking so it heats evenly.

MOM’S BAKED RICOTTA DIP Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I whipped up a baked ricotta cheese dip that hides a surprising twist you'll want to read about.

Servings

servings

Calories

257

kcal

Equipment: 1. Oven preheated to 375°F
2. 8 inch pie dish or small baking dish, lightly oiled
3. Fine mesh sieve or paper towels to drain the ricotta
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Microplane or box grater for Parmesan and lemon zest
7. Rubber spatula or wooden spoon for gentle folding
8. Chef knife and cutting board for basil, tomatoes and slicing the baguette
9. Baking sheet or skillet to toast the bread
10. Pastry brush to oil the slices and a small serving spoon or heatproof spatula to scoop the dip

Ingredients

1 (15 oz) container whole-milk ricotta, about 1 3/4 cups
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella (optional, for extra melt)
2 cloves garlic, minced
1 tablespoon lemon juice, 1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil, plus a little more for drizzling
3/4 teaspoon kosher salt (start with less if you want)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh basil, plus a few leaves for garnish
1 baguette, sliced
1/2 cup cherry tomatoes, halved or other quick topper (optional)

Directions

Preheat oven to 375°F and line a small baking dish or 8 inch pie dish with a little olive oil so the dip won't stick.
If your ricotta seems watery, drain it in a fine mesh sieve for 10 minutes or pat with paper towels, then put the ricotta in a medium bowl.
Add the grated Parmesan, optional shredded mozzarella, minced garlic, lemon juice and zest, 2 tablespoons extra virgin olive oil, kosher salt (start with less if you want), black pepper, optional red pepper flakes and the chopped basil. Stir gently till combined, don't overmix, it's ok if the mixture is a bit rustic and slightly lumpy.
Taste and adjust seasoning, add a touch more salt or lemon if it needs brightness.
Spoon the mixture into the prepared baking dish, smooth the top, sprinkle a little extra Parmesan and more mozzarella if using, then drizzle a little olive oil over everything.
Bake for about 20 to 25 minutes until the center is bubbly and the edges are lightly golden; if you want more color pop under the broiler for 1 to 2 minutes but watch it closely so it doesn't burn.
While the dip bakes, slice the baguette, brush slices with a bit of olive oil and a pinch of salt, then toast in the oven or a skillet until golden and crisp.
Let the dip rest 3 to 5 minutes after coming out of the oven, top with a few basil leaves and halved cherry tomatoes if you're using them, drizzle a little more olive oil, then serve warm with the toasted baguette for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.