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baked ricotta dip italian style recipe

Baked Ricotta Dip (Italian Style)

This warm, creamy ricotta dip with a golden, bubbling top is perfect for any gathering. Whipped ricotta, fresh garlic, lemon, and rosemary create a balanced, light dip, while melted mozzarella and Parmesan add a savory finish. It's served with bread, crackers, or veggies for an irresistible appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer / Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 to 1½ cups whole-milk ricotta
  • ½ cup shredded mozzarella
  • 2 tbsp grated Parmesan or Romano
  • 1 clove garlic minced
  • 1 tsp lemon zest
  • 1 –2 tbsp fresh rosemary chopped (plus more for garnish)
  • 1 –2 tbsp olive oil
  • Pinch of salt and pepper
  • Dash of red pepper flakes optional
For serving:
  • Toasted baguette crostini, crackers, or fresh veggies (like cucumber, fennel, cherry tomatoes)

Method
 

Preheat the Oven: Set your oven to 400°F (200°C) and lightly oil a 6-inch cast-iron skillet or shallow baking dish.
    Whip the Ricotta Base: In a bowl, whisk 1 to 1½ cups of ricotta with olive oil, lemon juice, lemon zest, minced garlic, and half of the chopped rosemary. Whisk until smooth and airy. Season with salt, pepper, and red pepper flakes.
      Layer the Mixture: Spread the ricotta mixture into your prepared skillet or dish, about 1 to 1½ inches deep. Top with shredded mozzarella and grated Parmesan.
        Bake: Place the dish in the oven and bake for 15 minutes. Then, switch to broil for 5 minutes until the top is golden and bubbling.
          Rest: Remove from the oven and let the dip rest for 5-10 minutes so it firms up but remains scoopable. Garnish with remaining rosemary and a touch of lemon zest if desired.
            Serve: Enjoy the dip warm with toasted bread, crackers, or fresh veggies.

              Notes

              • Cheese: If you want a smoother texture, drain the ricotta for an hour before using it.
              • Herbs: You can substitute rosemary with thyme, parsley, or basil.
              • Broiling Tip: Watch closely while broiling to avoid burning, as broilers vary.
              • Make-ahead Tip: You can prepare the ricotta mix ahead of time, refrigerate, and bake when ready to serve.