This baked ricotta dip is a creamy, cheesy appetizer of ricotta, cream cheese, mozzarella and Parmesan with a golden top, ready in about 35 minutes. It serves 6 as a starter and goes with crusty bread, so it works for game day or a dinner party.
Why This Recipe Works
Whole-milk ricotta is the base because it stays creamy in the oven. Part-skim ricotta turns grainy when it bakes, so the dip loses its smooth, scoopable texture.
Cream cheese and one egg hold everything together. The egg sets the dip as it bakes. The softened cream cheese keeps it thick enough to cling to the bread instead of running off.
Mozzarella goes in twice: half inside the dip and half on top. The cheese inside keeps the middle stretchy, and the cheese on top melts into the bubbly, golden layer you see on the surface.
Baked Ricotta Dip Ingredients
- 15 ounces whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
- Crusty bread, sliced, for dipping
How To Make Baked Ricotta Dip
Mix the dip
- Heat the oven: Heat the oven to 375°F (190°C). Grease a small baking dish so the cheese doesn’t stick to the sides.
- Stir the base: In a bowl, combine the ricotta, softened cream cheese, egg, 1/2 cup of the mozzarella, the Parmesan, garlic, Italian seasoning, salt and pepper. Stir until the mixture looks smooth, with no streaks of cream cheese left.
Bake and serve
- Fill the dish: Spread the mixture evenly in the baking dish. Scatter the remaining 1/2 cup mozzarella over the top.
- Bake: Bake for 20 to 25 minutes, until the dip is bubbly and golden on top.
- Let it rest: Let the dip cool for 5 minutes. It thickens a little as it sits, which makes it easier to scoop.
- Garnish and serve: Sprinkle the chopped parsley over the top. Serve warm with sliced crusty bread.
Recipe Tips
- Soften the cream cheese: Cold cream cheese leaves small lumps in the dip. Leave it on the counter for 30 minutes before you start.
- Drain wet ricotta: If your ricotta has liquid pooled on top, pour it off or blot it with a paper towel. Extra liquid makes the dip loose.
- Use a small dish: A small baking dish keeps the dip thick and gives the top more browning. A wide dish spreads it thin and it can dry out.
- Toast the bread: Warm or toast the bread slices before serving. Crisp edges hold up to the thick dip much better than soft bread.
What To Serve With Baked Ricotta Dip
Serve the dip warm with sliced crusty bread, which is the classic match. Crackers, breadsticks and raw vegetables like carrots and bell pepper strips also scoop it well.
How To Store
- Fridge: Cover leftovers and keep them in the fridge for up to 3 days.
- Reheat: Warm the dip in a 350°F (175°C) oven for 10 to 15 minutes, until hot all the way through. Stir it once halfway so it heats evenly.
- Make ahead: Mix the dip, spread it in the dish, cover it and chill it up to 1 day ahead. Bake it straight from the fridge and add a few extra minutes.
FAQs
Can I use part-skim ricotta?
You can, but the dip will be less creamy and a bit grainy. Whole-milk ricotta gives a smoother, richer result that holds up better in the oven.
Is baked ricotta dip gluten free?
The dip itself has no gluten ingredients, but check the labels on your cheeses and Italian seasoning. Serve it with gluten-free crackers or vegetable sticks instead of bread.
Can I make baked ricotta dip ahead of time?
Yes. Assemble the dip, cover it and refrigerate it for up to 1 day, then bake it when you need it. Add a few minutes to the baking time since it starts cold.
Why is my ricotta dip watery?
Wet ricotta is the usual cause. Drain off any liquid before mixing, and let the baked dip rest for 5 minutes so it thickens before you serve it.
Nutrition
Estimated per serving (1 of 6), worked out from the ingredients.
- Calories: about 260 kcal
- Total Fat: 19g
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Protein: 16g
Baked Ricotta Dip
6
servings10
minutes25
minutes35
minutesA creamy baked dip of whole-milk ricotta, cream cheese, mozzarella and Parmesan with garlic and Italian seasoning. It comes out of the oven bubbly and golden, and serves 6 with crusty bread.
Ingredients
15 ounces whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
4 ounces cream cheese, softened
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley, for garnish
Crusty bread, sliced, for dipping
Directions
- Heat the oven: Heat the oven to 375°F (190°C). Grease a small baking dish so the cheese doesn’t stick to the sides.
- Stir the base: In a bowl, combine the ricotta, softened cream cheese, egg, 1/2 cup of the mozzarella, the Parmesan, garlic, Italian seasoning, salt and pepper. Stir until the mixture looks smooth, with no streaks of cream cheese left.
- Fill the dish: Spread the mixture evenly in the baking dish. Scatter the remaining 1/2 cup mozzarella over the top.
- Bake: Bake for 20 to 25 minutes, until the dip is bubbly and golden on top.
- Let it rest: Let the dip cool for 5 minutes. It thickens a little as it sits, which makes it easier to scoop.
- Garnish and serve: Sprinkle the chopped parsley over the top. Serve warm with sliced crusty bread.
