Baked Ricotta
This post may contain affiliate links. Please read my disclosure policy.
Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?
I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world. (Really, you should subscribe, it might change your life.)
You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.
Here, lots of fresh lemon zest, so often a good complement to ricotta, adds brightness while garlic and crushed red pepper flakes add zing. It’s a snap to throw together — can be mixed up the night before, in fact — and bakes into a thyme-flecked, bubbling mass with hot oil sputtering at the surface. Pick up a loaf of good bread and call your menu planning done. Warning: your guests might never leave.
Baked Ricotta with Lemon & Thyme
- Total Time: 20 minutes
- Yield: 8 servings as an appetizer
Ingredients
- 16 oz. whole milk Ricotta
- 3 cloves garlic sliced or minced
- 3 tablespoons minced fresh thyme
- zest of 1 lemon
- freshly cracked pepper to taste
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- ¼ cup freshly grated parmesan
- red pepper flakes to taste
- fresh bread for serving
Instructions
- Preheat oven to 425ºF.
- Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
- Let cool briefly. Serve with fresh bread.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
157 Comments on “Baked Ricotta”
This baked ricotta looks amazing! I love spinach & artichoke dip and chile con queso.
This is very strange, just last night we were talking about moving to Wisconsin. And there is nothin’ wrong with baked cheese!
QUESO dip!!! Always with rotel.
I love hot crap dip with lots of Old Bay. This looks delicious!
Wow, never tried that but could be interesting. 🙂
Your real sour cream and onion dip. I make it every time I go to a party. Always a huge hit. Might mix it up this weekend tho. This looks TOO good!!
Hummus! So healthy and satisfying. I’ve been making the Ottolenghi version. So smooth.
Wow, that looks delicious. My favorite dip is a bean and cream cheese dip that is so unhealthy but incredible, I only make it for large crowds so I’m certain not to have leftovers. 🙂
My favorite party dip is decidedly low-brow: buffalo chicken dip, which employs so much hot sauce and canned chicken. Yick/yum. I think some Minnesota Cheese would really elevate my dip game!
Gotta love cheese! I’d like to figure out a way to put a grilled cheese sandwich in a dip! Aside from that, I’m a big fan of artichoke dip with lots of cream cheese and red pepper flakes, gooey and a little hit of heat!
P.S. Planted the asparagus bed this last weekend, maybe I could add that to a dip in a couple of years! lol! XO!
Haha, yes, I want to be invited to the asparagus-welcoming party three years from today…how fun would that be?!
Guacamole and salsa!
My favorite is goat cheese queso dip with fresh corn off the cob … but this ricotta looks like it could give my queso a run for its money!
That looks DELICIOUS. My favorite is a very rich hot artichoke dip recipe I got from a friend in Connecticut. Can’t go wrong with CHEESE!! Thanks for the giveaway! Blessings!
This baked ricotta looks delicious! Cheese makes everything better. Some of my favorite dips to eat with friends are guacamole or 7 layer taco dip.
Baked ricotta is one of my favorite appetizers for dinner parties! You can vary it so much with different herbs, adding sun dried tomatoes, I feel that I’ve never made two quite exactly the same
Baked feta is also not bad, although its sharpness needs to be mellowed down, to my taste
Gorgeous photos!
I love several but one is a good spinach and artichoke dip. Can’t go wrong with that 🙂
Caramelized onion dip is one of my favorites.
That look so tasty, and Wisconsin cheese, you just can’t beat it!
Well, I think the recipe you just posted might be my new favourite! I do either a hot artichoke dip, or if I’m trying to be sensitive to vegans, I have a really great muhamarra dip (which is a roasted red pepper and walnut dip).
My favorite dip is just sour cream and green onion with Lay’s regular potato chips.
Hot crab dip!
On Wisconsin! 🙂
Goodness, this looks divine.!!!
I think it could be easily embellished upon. Using it as a filling for meats came to mind. Adding in some of olives would be right up my palate.
My favourite dip is Layered Mediterranean Dip served with pita crisps.
In addition, I think that this ricotta recipe would make a interesting layer. Naturally, unbaked.
Virtuous – yogurt based green goddess or ranch with veggies
Non Virtuous – Queso with salty crunchy tortilla chips
Sinful – Onion Dip (real sour cream and lipton soup mix) with Ridged potato chips. If it’s there, that’s where you’ll find me parked with dribbles of dip on my chin. Such an attractive look.
Laura, you are hilarious! Love the sound of all of your dips. There is nothing like queso dip; no sub for ridged potato chips; and nothing is more addictive to me than green goddess dressing. Yum!
My favorite dip is crab with double the crab and some advocado in it..
I make a baked spinach and artichoke dip with gruyere cheese- it’s an oldie, but a goodie!!
My favorite dip is Rotel. Tastes delicious and invokes so many fond undergrad memories 🙂
I like slow-cooker dips. One of my favorites is taco dip — it’s basically cream cheese mixed with salsa, taco seasoning, and shredded cheese.
My arteries are closing up as we speak!
CAVIAR PIE
Ingredients
Herb Cream Cheese
1 8 ounces package cream cheese, softened
1 tablespoon minced garlic
1/2 chopped mild herbs (basil or cilantro or a bit of sage)
Salt and pepper
Egg Salad
6 hard boiled eggs, peeled, chopped
1/2 cup homemade or prepared mayonnaise
1 teaspoon minced garlic
Salt and pepper
Topping/Garnish
1/4 cup chopped chives
1/4 cup chopped red onions
1/4 cup capers
4 ounces caviar (grocery-store-bought; this is white trash food)
Frozen pie crust, baked to directions (optional)
Directions
For the herb cream cheese: In a small mixing bowl, blend all of the ingredients together until smooth. Season with salt and pepper. For the egg salad: In mixing bowl, combine all the ingredients together and mix until incorporate. Season with salt and pepper. To assemble, spread the cream cheese mixture over the pie crust ( OR, just spread it in the bottom of a 9 inch pie pan). Spread the egg salad over the cream cheese leaving a 2-inch border. Spoon the caviar in the center of the tart. Garnish with the chives, red onions and capers in rings around the caviar.
Haha, Matt, you are hilarious. This sounds SO good. Will try it soon. Thanks!
Salsa di Parmigiano and Hummus. I like both served with baked pita chips.
there was actually a time when i thought velveeta and rotel melted together was a great dip…boy, my tastes have changed. 🙂
This looks wonderful and will definitely have to try. A lot better than the usual Velveeta & Rotel dip with chips. This along with a fresh baguette and some wine – perfect.