Baked Ricotta Dip
Indulge in the creamy, savory goodness of Baked Ricotta Dip. This easy weeknight delight combines rich ricotta, roasted tomatoes, and a hint of spice, creating an irresistible dip perfect for any gathering. Enjoy the warm dip with toasted bread for a delightful appetizer tonight!
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 pint grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- salt and pepper
- 15 oz. ricotta cheese
- 1 egg
- 1/2 lemon (juice of half)
- 1 cup mozzarella cheese (shredded)
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh basil (chopped)
- parmesan cheese (grated)
- toasted bread (for serving)
Instructions
- Add grape tomatoes, olive oil and minced garlic to a casserole dish.
- Combine all together well so the garlic and oil gets on the tomatoes.
- Season tomatoes with salt and pepper.
- Place in oven and roast for 30 minutes at 400 degrees.
- Carefully remove dish from oven. Turn oven down to 350 degrees.
- In a mixing bowl, combine ricotta cheese, egg, lemon juice, shredded mozzarella cheese, dried parsley, red pepper flakes and mix well.
- Spread ricotta cheese mixture on the bottom of a freshly greased casserole dish.
- Top the ricotta with the previously baked garlic roasted tomatoes.
- Add fresh chopped basil and grated parmesan cheese on top.
- Bake Baked Ricotta Dip at 350 degrees for 20-25 minutes or until hot.
- Serve dip immediately with toasted bread.
Notes
- Why isn’t the Ricotta Gooey? The dip's texture can be adjusted by ensuring you add plenty of shredded cheese to make it creamy.
- Best Serving Method: Serve hot for the best flavor and texture. Cold cheese can become hard and unappetizing.
- Great Dippers: Small crusted bread or toasted Italian bread are ideal for dipping.
- Fun Alternatives: Consider using large tortellini or stuffed shells on toothpicks for a heartier bite.