If you’re looking for a warm dip that’s perfect for game day, a special occasion or just a snack at anytime, look no further, my savory baked ricotta cheese dip is the one for you!
It’s warm and creamy, filled with cheese and herbs, a touch of garlic and a bit of cherry tomatoes for extra added flavor. It’s a recipe I guarantee you’ll want to double or triple.
Decorate the top like an Italian hummus with more herbs, olive oil, red pepper flakes to enhance every scoop. You can serve it with toasted baguette slices, fresh veggies or your favorite crackers, it’s all good.
A nice shallow baking dish works well for this because it gives you a nice surface to spread the cheese onto and to put on your toppings.
Whip up this savory baked ricotta cheese dip for a special treat!
- 1½ cups. of ricotta, if too liquidy drain in a strainer over a bowl for a couple of hours or overnight in the fridge
- 1 egg
- ½ cup of grated romano or parmesan cheese
- 5 or 6 sliced cherry tomatoes
- 1 tablespoon each chopped basil and parsley
- zest of half a lemon
- 1 grated galic clove
- salt and pepper to taste
- OPTIONAL, you can add some sliced olives if you like, extra chopped herbs for the top, red pepper flakes, more parmesan or romano and olive oil of course
- Pre-heat oven to 375F. then. oil a shallow baking dish.
- In a bowl hand whip til smooth and incorporated the ricotta, egg, grated cheese, basil, parsley, garlic, zest then fold in the sliced cherry tomatoes.
- Bake for 20 minutes or until set.
- I like to finish it under the broiler for a minute or two to get it nice and golden.
- Decorate the top with more herbs, red pepper flakes, (optional) a drizzle of olive oil and a sprinkling of grated cheese.
- Serve warm with crostini toasts, crackers or fresh veggies.
- I highly recommend doubling or tripling this recipe!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Hi can you freeze it?
I wouldn’t Tere
What dimensions should the baking dish be?
I used an 8 inch round
Grazie!
I was wondering if I can use the ricotta that comes in the white plastic container as that’s all I have on hand right now… Thank-you! This looks delicious!
Sure you can, and you most likely won’t have to drain it.
This dip is outstanding. I made it for Superbowl and again for Valentines. We liked it with Romano for a bit more punch, also took your advice and added add’l herbs and cheese at end, also popped under broiler. It was beautiful and delicious and quick! Found the Lahvash crackers too, crisp and tasty. This dip remained a good texture as it came to room temp, so many hot dips coagulate and harden once they cool down. This is a winner, thank you for posting.
I was going to make my goto bean dip for Superbowl (which is your Tuscan white bean dip!) but I can’t resist this one. I have the ingredients, luckily I can get Mauro Gianni ricotta here in Florida, not easy finding good specialty foods in my area. But those crackers, those will likely be impossible and a must have for Monday! Are they Valley Lahvosh? Thanks for your inspired and appetizing posts.
So happy to hear you’re going to make it, I think you’ll like it, and yes those were Valley Lahvash, I found them at the specialty cheese section of a few stores that I go to, maybe call ahead.