Servings
Font
Back
Italian Baked Ricotta Cheese Dip Recipe
5 from 12 votes

Italian Baked Ricotta Cheese Dip Recipe

This Italian Baked Ricotta Cheese Dip bakes a mixture of ricotta, egg, garlic, Parmesan, and Italian seasoning until set with golden edges. It's topped with a fresh bruschetta of cherry tomatoes, basil, and olive oil. The warm, creamy dip pairs well with crusty bread or crackers.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8 -6 servings
Calories: 184 kcal
Course: Appetizer
Cuisine: Italian, American

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

    Cup of Yum
  1. Preheat your oven to 375°F (190° C). And spray a 3 cup baking dish with a little oil or rub with oil.
  2. 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.
  3. 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.
  4. 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.
  5. If desired, broil for 1-2 minutes or until the top is golden brown - watch closely so it doesn’t burn.
  6. 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.
  7. Spoon the fresh tomato topping over the warm ricotta once the baked ricotta is out of the oven.
  8. 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

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%)

Nutrition Facts

Serving: 8 -6 servings

Amount Per Serving

Calories 184

% 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.