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Baked ricotta dip brings creamy, cheesy goodness straight from the oven to your table. No watery texture, just smooth, melty perfection! With rich ricotta, gooey fontina, and a bright splash of lemon zest, this warm ricotta appetizer knows how to steal the spotlight.
Serve it up with crispy crostini, roasted tomatoes, and a drizzle of hot honey for an unforgettable starter. Plus, it’s make-ahead friendly, so you can spend less time fussing and more time snacking!
If you like this recipe, try my whipped ricotta dip and tomato ricotta tart.
Here is Why This Baked Ricotta Dip Recipe Works
Cheesy, creamy goodness: With ricotta, fontina, and Parmesan, this dip is a triple threat of melty deliciousness.
No watery mess: A quick ricotta drain means you get a thick, creamy dip, not a sad, soupy one.
Easy to prep ahead: Mix everything up the day before, then just bake and serve. Effortless entertaining, anyone?
Endless serving options: Toasted baguette, roasted tomatoes, hot honey drizzle; dress it up or keep it simple. Either way, it’s a hit!
The Ingredients
- Dairy: Ricotta cheese, fontina or mozzarella cheese, Parmesan cheese
- Pantry: Olive oil
- Spices and seasonings: Salt, black pepper, dried oregano, crushed red pepper flakes (optional)
- Produce: Lemon, fresh basil
- Optional Add-ons: Roasted tomatoes, tomato confit, kalamata olives, hot honey, toasted baguette slices, crostini, crackers
Variations
Spicy Calabrian Ricotta Dip: Stir in 2 tablespoons of Calabrian chili paste and top with extra crushed red pepper flakes.
Truffle Mushroom Ricotta Dip: Fold in ½ cup of sautéed mushrooms and drizzle truffle oil over the top before serving.
Fig and Honey Ricotta Dip: Swirl in 2 tablespoons of fig jam and drizzle hot honey on top for a sweet and savory flavor combo.
Check out all our recipes using ricotta for more ideas.
Recipe Tips
- Use full-fat ricotta. It’s the key to that rich, creamy texture. Low-fat ricotta just won’t cut it.
- Drain your ricotta if it’s watery. Place it in a fine mesh strainer or cheesecloth for 10–15 minutes to avoid a runny dip.
- Shred your own cheese. Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly.
- Don’t skip the lemon zest. It adds a bright, fresh flavor that balances the richness of the cheese.
- This dip is at its best straight from the oven when it’s bubbly and golden.
- You can prep the dip a day in advance and bake it when you’re ready to serve.
- Get creative with toppings. Try a drizzle of hot honey, a sprinkle of fresh herbs, or a handful of roasted tomatoes for an extra pop of flavor.
Storage
Storing Leftovers: Place any leftover dip in an airtight container and refrigerate for up to 3 days.
Freezing: I don’t recommend freezing because it will become grainy. However, you can still freeze it for up to 2 months, if needed.
Reheating: Reheat in a 350°F oven for about 10 minutes, or until warmed through and bubbly. You can also microwave it in 30-second intervals, but the oven gives the best texture.
Warm Ricotta Appetizer
Baked ricotta dip is creamy, flavorful, and easy to make. With endless ways to customize and prep ahead, it’s the perfect appetizer for any gathering. Grab your dippers and enjoy!
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Baked Ricotta Dip
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Ingredients
- 2 cups ricotta cheese
- 1 cup shredded fontina or mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- zest of 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, optional
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F . Lightly grease a small baking dish or mini cast iron skillet (this recipe will make just over 2 cups)
- In a medium bowl, combine the ricotta, and ½ cup fontina or mozzarella (reserve ½ cup for the topping). Add the Parmesan, olive oil, lemon zest, salt, pepper, oregano, and red pepper flakes. Stir until well incorporated.
- Spread the ricotta mixture evenly in the baking dish. Sprinkle the remaining shredded cheese over the top. Drizzle with a little extra olive oil, if desired.
- Bake for 20 to 25 minutes, or until the edges are golden and the top is bubbly and lightly browned.
- Top with fresh basil and serve hot with toasted baguette slices. I highly recommend making some roasted tomatoes or tomato confit to serve alongside, it’s well worth the effort
Notes
- For the best texture, use full-fat ricotta. Low-fat versions won’t give you the same creamy, rich result.
- If your ricotta seems watery, drain it in a fine mesh strainer or cheesecloth for 10–15 minutes before mixing. This helps prevent a runny texture.
- If you want to try other cheeses, Asiago or Gruyère are also great with this recipe.
- You can mix everything together a day in advance, cover, and refrigerate. When ready to bake, just pop it in the oven and add a couple of extra minutes to the cooking time.
- Serve the dip with toasted baguette slices, crostini, or crackers. I love to serve it alongside roasted tomatoes, tomato confit, and kalamata olives. It is also great with a drizzle of hot honey.
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10 minutes, or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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