Baked Ricotta Dip

5 from 1 vote

This baked ricotta is all about big, bold flavors with minimal effort. Creamy ricotta gets a boost from Parmesan, fontina, and a hit of lemon zest. It’s rich, satisfying, and ridiculously easy to make.

Serve it with toasted baguette slices, and if you really want to do it right, pair it with roasted tomatoes or tomato confit. Trust me, it’s worth the extra step.

Prep Time5

Cook Time20

Course: Appetizer, Condiments, Snack

Cuisine: American, American/Italian, Mediterranean

Keyword: baked ricotta, ricotta dip

Servings: servings

Author: Dahn Boquist

Ingredients

2 cups ricotta cheese
1 cup shredded fontina cheese divided or mozzarella
½ cup grated Parmesan cheese
2 tablespoons olive oil
zest from 1 lemon
½ teaspoon salt
½ teaspoon ground 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.

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