Italian Baked Ricotta Cheese Dip Recipe
User Reviews
5
Italian Baked Ricotta Cheese Dip Recipe
Description
The recipe combines whole milk ricotta cheese with beaten egg, minced garlic, freshly grated Parmesan, Italian seasoning, salt, black pepper, and extra virgin olive oil. This smooth mixture is spread evenly in a small baking dish and baked at 375°F until the edges brown slightly and the center firms up. Optionally, a brief broil gives a golden top.
While baking, a topping of quartered cherry tomatoes, shredded basil, dried oregano, salt, pepper, and olive oil is prepared to serve alongside. The baked ricotta dip is warm and creamy with a mild garlic and herb flavor balanced by the fresh tomato topping.
It's commonly served immediately with crusty Italian bread slices or crackers for dipping. The contrast between the warm smooth cheese and the fresh, slightly acidic tomato salsa complements the dish well.
Leftovers keep best when the ricotta dip and tomato topping are stored separately in airtight containers in the refrigerator and consumed within 2–3 days. Freezing is not recommended as it changes the texture. Variations include adding lemon zest, sun-dried tomatoes, or spicy pickled jalapeños to the cheese mixture for different flavor profiles.
Ingredients
- 15 ounces ricotta cheese other % may be used, but won't be as creamy, whole milk
- 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 tomato or grape tomatoes, cut into quarters
- 1/4 cup basil chiffonade (cut into ribbons, fresh leaves
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- black pepper to taste, fresh ground
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.
Notes
- Serve the baked ricotta warm with crusty bread, crackers, or fresh vegetable sticks for dipping.
- Store leftover ricotta dip and tomato topping separately in airtight containers to maintain freshness and texture, consuming within 2–3 days.
- Freezing is not recommended as it may alter ricotta's creamy texture.
- Variations include adding lemon zest, sun-dried tomatoes, or pickled jalapeños to the cheese mixture for additional flavor.
- Enhance the tomato topping with olives, cucumber, or a drizzle of balsamic glaze for a Mediterranean twist.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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