Italian Baked Ricotta Cheese Dip Recipe
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5.0
12 reviews
Excellent
Italian Baked Ricotta Cheese Dip Recipe
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This Baked Ricotta Dip is the ultimate hot dip. Ready in just 30 minutes, you'll dive into creamy ricotta cheese dip goodness. A bruschetta tomato topping, takes it, over the top!
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Ingredients
- 15 ounces whole milk ricotta cheese other % may be used, but won't be as creamy
- 1 large egg beaten
- ¼ cup Parmesan Cheese freshly grated
- 2 cloves garlic minced or pressed (not shown
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Bruschetta Topping
- 1 ½ cups cherry tomatoes or grape tomatoes, cut into quarters
- 1/4 cup fresh basil leaves chiffonade (cut into ribbons)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- fresh ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190° C). And spray a 3 cup baking dish with a little oil or rub with oil.
- In a mixing bowl, combine the fresh ricotta (15 oz), beaten egg (1), 2 cloves minced garlic, freshly grated Parmesan cheese (¼ cup), Italian seasoning (1 tsp), salt (1 tsp), and black pepper (½ tsp). Mix well until all the ingredients are thoroughly combined, creating a smooth and creamy mixture.
- Drizzle a bit of olive oil into a 2-3 cup baking dish, using a paper towel or pastry brush to make evenly coated to prevent sticking. Transfer the ricotta mixture to the dish, spreading it out into an even layer.
- Place the baking dish in the preheated oven and bake for approximately 25-30 minutes or until the edges are golden brown, and the center is set. Keep an eye on it to avoid overcooking.
- If desired, broil for 1-2 minutes or until the top is golden brown - watch closely so it doesn’t burn.
- While the ricotta is baking, combine the chopped cherry tomatoes (1 ½ cups), chiffonaded basil leaves (¼ cup), oregano (1 tsp), salt (1 tsp), and olive oil (2 TBL)in a separate bowl. Mix well to allow the flavors to marry.
- Spoon the fresh tomato topping over the warm ricotta once the baked ricotta is out of the oven.
- Drizzle a bit of additional olive oil on top if desired, and serve the baked ricotta with crusty bread or crackers.
Equipments used:
Notes
- Baked ricotta is best enjoyed warm. Serve it immediately after taking it out of the oven to savor the creamy texture and the contrast with the fresh tomato topping.Serve the baked ricotta with slices of crusty bread, your favorite crackers, sliced veggies or keto crackers for a low-carb snack.
- Variations
- StorageStore any leftover baked ricotta in an airtight container in the refrigerator.If possible, store the baked ricotta and tomato topping separately. This helps maintain the texture and flavors, and you can reheat the ricotta while keeping the tomato topping fresh. Use within 2-3 Days:It's not recommended to freeze this dish as it may alter the texture of the ricotta. It's best enjoyed fresh or stored in the refrigerator for a short period.
- See post for 7 ways to use leftover Ricotta cheese dip!
- Enhance the tomato topping with kalamata olives and diced cucumber. Finish with a drizzle of balsamic glaze for a Mediterranean-inspired flavor.
- Roast the tomato mixture prior, similar to my burrata pesto appetizer.
- Try omitting the tomatoes and instead, drizzle a little regular honey or hot honey over the ricotta mixture.
- Add the zest from one lemon and 1 tablespoons of lemon juice to the mixture for a lemon ricotta twist.
- Mix sun-dried tomatoes into the ricotta mixture and swirl pesto on top before baking.Make it more Tex-Mex, by adding diced pickled jalapeños into the ricotta mixture for a spicy kick. Top with sliced fresh tomatoes and cilantro before serving.
- Serve with
- Serve slices of crusty Italian bread, Flatbread crackers or a baguette alongside the baked ricotta.
- Choose a variety of herbed crackers for a crunchy and seasoned accompaniment.
- Offer a selection of fresh vegetable sticks such as cucumber, bell pepper, and carrot for a lighter option.
Nutrition Information
Show Details
Serving
1serving
Calories
184kcal
(9%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.003g
Cholesterol
52mg
(17%)
Sodium
688mg
(29%)
Potassium
142mg
(4%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
480IU
(10%)
Vitamin C
7mg
(8%)
Calcium
165mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 184kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 688mg | 29% |
| Potassium | 142mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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