A baked ricotta dip is a simple thing. A few cheeses mixed together with some garlic (and maybe a couple of other goodies) and then baked until it’s hot and bubbly and golden brown. It’s not gussied up by bacon or breadcrumbs; rather, it’s unapologetic in its cheesiness. Our version is tempered by earthy rosemary and bright lemon to keep every bite interesting, but it’s still all about the cheesy simplicity that makes it so addictive.
This dip is layered in flavor, but just as layered in texture. The dip itself is a quick mixture of ricotta, garlic, olive oil, lemon juice, and rosemary that goes into a baking dish or skillet. So only one cheese in the dip, but a couple more go on top to form a bubbly, golden-brown crust. That means that every bite is focused on the soft and mild ricotta, but you still get a bit of cheesy crunch in there too.
The additions that we’ve gone with here – garlic, lemon, and rosemary – bring out the best in the sweet ricotta but keep it from tasting too one-note. (All that means is that it’s really, really hard to stop once you start scooping into it.) It’s the kind of classic appetizer that’s welcome at any occasion – whether you’re in cocktail attire or PJs on the couch, it’s the perfect party dip.
Baked Ricotta Dip
- 1 cup ricotta cheese
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice from 1 lemon
- 1 tablespoon fresh rosemary, chopped and divided
- 1/2 cup mozzarella cheese, grated
- 1/3 cup parmesan cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F.
- In a medium bowl, mix together the ricotta, garlic, olive oil, lemon juice, and half of the rosemary. Season to taste with salt and pepper.
- Spread mixture into a 6-inch round baking dish or skillet. Top with mozzarella and parmesan and bake for 15 minutes.
- Broil until golden brown, about 5 minutes more.
- Sprinkle with remaining rosemary and serve. Enjoy!
Recipe adapted from The Crumby Kitchen.