Treat yourself to this amazing Baked Ricotta recipe! This hot Ricotta Dip is creamy, delicious, and so easy to make ... the perfect no fuss appetizer that everyone at your table will love!
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Have you ever tasted something so mouthwateringly delicious that you just couldn't stop thinking about it, even weeks later? That's exactly what happened to me recently when a friend and I stopped by a local restaurant.
At the last minute, we added a Ricotta Dip to our order, and that surprisingly decadent appetizer ended up being our favorite part of the meal. In fact, we neglected everything else on the table so we could savor every last bite. It's even come up a few conversations since then!
Of course, I had to recreate that recipe ASAP, and this crave-worthy Baked Ricotta is the result. One bite, and you won't be able to stop talking about this luscious dip either!
You're are going to love this yummy recipe. It pairs creamy, yet mild ricotta with a combination of flavor-packed ingredients that make it impossible to resist. It has so much flavor that you should probably just go ahead and make a double batch (trust me).
Best of all, it's so easy to prepare, making it as perfect for parties as it is for a lazy Friday night at home. You really can't go wrong with a recipe this enticing!
Have I convinced you to try this recipe for yourself? Then keep reading for all the details!
This hot dip uses simple, easy to find ingredients. Here's what you'll need:
- Ricotta - Of course, the star ingredient here is the ricotta cheese! For best results, use cheese made with whole milk.
- Mozzarella - You'll also use shredded mozzarella cheese. For the most ooey-gooey dip, I recommend shredding it yourself.
- Garlic - This recipe is also calls for Roasted Garlic, which adds a wonderful taste to the baked cheese (with none fresh garlic's bite). It's super easy to make, and I'll show you how below.
- Truffle Salt - The recipe's secret ingredient! Truffle Salt adds a unique, deep flavor to the dip that you won't get with regular salt. Although a little pricey, one jar goes a looong way, and the dip really isn't the same without it. It's also versatile, use it to garnish french fries, popcorn, salads, avocado toast, mac and cheese, and much more ... even a pinch adds tons of flavor.
- Lemon - A little fresh lemon zest brightens up all the other flavors in this Ricotta Bake. Don't skip it!
You'll Also Need
To make this recipe, you'll need a little aluminum foil to prepare the garlic, and a microplane grater makes zesting the lemon a snap. You'll also require a medium bowl to mix everything together, as well as a baking dish to cook the dip. A pie pan works perfectly for this ... I love this Emile Henry pan, which would look beautiful on your table. An ovenproof skillet also works great. Mine is ancient, but this is the updated version, which will also last forever!
How to Make Baked Ricotta
This cheesy app couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Roast the garlic. It takes a while to roast the garlic, so start with that (or do it in advance). Remove the papery skin from the head, then trim off the top (exposing the cloves). Drizzle with oil and sprinkle with salt, wrap with foil (or use a garlic roaster), then roast until tender (about 40 to 50 minutes). When it's cool enough to handle, squeeze out the cloves, then give them a rough chop ... don't go overboard, you want some big chunks!
- Mix the dip together. Once the garlic is ready, add it to a bowl, along with the ricotta, mozzarella (save half for the topping), lemon zest, and truffle salt. Mix everything together, then season to taste with most salt, if needed.
- Top with mozzarella. Transfer for the mixture to your baking dish, then top with the remaining mozzarella cheese.
- Bake. Finally, bake the dip just until it's hot and starting to brown around the edges. It should take about 10 to 15 minutes.
And that's all there is to it ... time to dig into your scrumptious Baked Ricotta Cheese! Doesn't it look amazing?
This recipe is perfect for parties, and you can even make it ahead of time. A word of warning though ... if you're serving a crowd, you may want to double this recipe. It's impossible to stop eating this Ricotta Dip once you get started, and it goes fast!
Tip: If you're worried about adding a whole head of garlic to this dip, don't be! Roasted garlic is much milder tasting than fresh garlic.
Pair this tasty dip with veggies, crackers, chips, or crusty bread for dipping. I served it with grilled bread (prepared using my grill pan), which was so delish. You could also pair it with homemade pita chips or even garlic bread, if you want to get truly decadent.
Turn this dip into an indulgent meal by pairing it with a light salad (try a Simple Garden Salad, Quick Chopped Salad, or even this tasty Roasted Pumpkin Salad) and a glass of wine. Of course, it's the perfect start to a bigger feast, too!
If you enjoyed this recipe, then you'll want to sample my other baked dips, too. Try my Baked Brie, Cheesy Baked Black Bean Dip, Mexican Baked Spinach Dip, or this spicy Buffalo Cauliflower Dip next ... or check out all of my delicious dip recipes!
Looking for more ricotta cheese recipes? Make sure to try my White Pizza, Lemon Ricotta Pasta, Spinach and Artichoke Stuffed Shells, Four Cheese Calzones, or my popular Mushroom Ricotta Open-Faced Sandwich.
For Roasted Garlic:
- 1 large head garlic
- 1 teaspoon extra virgin olive oil
- kosher salt
For Baked Ricotta:
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon lemon zest
- ¾ teaspoon truffle salt
Prepare Roasted Garlic:
- Preheat oven to 400 degrees.
- Remove excess papery skin from garlic head, leaving cloves intact. Use a sharp knife to slice tops off cloves.
- Drizzle garlic with oil, then rub oil over cloves. Sprinkle garlic lightly with salt.
- Wrap garlic in foil, then roast for 40 to 50 minutes, or until browned and tender. Set aside to cool.
Prepare Baked Ricotta:
- When garlic is cool enough to handle, squeeze garlic cloves from skins, then roughly chop.
- Add garlic, ricotta, half the mozzarella, lemon zest, and truffle salt to a medium bowl. Mix well.
- Lightly oil a medium, oven-safe skillet (or pie pan), then add ricotta mixture. Sprinkle with remaining mozzarella cheese.
- Bake ricotta until hot and browned around edges, about 10 to 15 minutes.
- Serve hot with bread and veggies for dipping. Enjoy!