Baked Ricotta
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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.
PrintBaked 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 looks amazing, I am making it for my next potluck!
Mediterranean Bruschetta is dang delicious too and a usual hit! You throw together artichokes, cherry tomatoes, kalamata olives, feta, basil, lemon juice, oil, and salt and pepper. Then you bake it bubbly and serve on bread!
My family makes a layered mexican dip with refried beans, seasoned sour cream, guacamole, diced tomatoes, onions, shredded cheese and olives. Spread on a platter to show each layer, it may not be the most authentic dish, but it sure is tasty! I can’t wait to try your baked cheese dish. Yum!
Garlic, lemon juice, za’atar, and mashed white beans make the best dip! Like hummus but waaaaay better.
Yum! Sounds SO good. Do you cook the white beans yourself? I am obsessed with za’atar these days. And do you leave the dip kind of chunky or do you purée it smooth? Totally want to try this.
I love hummus and baba ghanoush. This cheese dip looks fantastic! I’m making it soon.
I love spicy whipped feta dip or a good ol’ homemade, super silky hummus.
Wow! That looks amazing! I suppose my favorite is good old onion dip. Preferably homemade:)
My favorite is Chile con Queso!
I love baked Goat Cheese with Marinara~ So good!!
My favorite is a spinach artichoke dip.
My favorite go-to dip is white bean dip.
I love Spinach dip.
spinach crab dip =)
That looks AMAZING…so need to try that next time we’re hosting people for sports! 🙂 My fav dip is usually spinach-artichoke. 🙂
I love a good caponata. Thanks for the opportunity!
I would have to say old-fashioned hot artichoke Parmesan dip. Yum.
Clam dip. It’s just softened cream cheese, canned clams with their juice, and a little worcetishire (however you spell it) and lemon. Mush it all together and let it meld altogether overnight, With Fritos!
bacon wrapped jalapeno poppers are my most recent favorite.
French onion dip is my favorite
thanks for the giveaway
I make a dip out of frozen artichokes and (yes!) Gruyere cheese that is pretty awesome actually. Your Ricotta looks wonderful!
Hi, Alexandra!
Great post! So yummy! Hmmmmm. My favorite dip? Good one. So many dips…so little time….Okay. Got it.
Spinach & Artichoke is my very favorite dip followed closely by guacamole and spicy salsa!
Very warmest regards,
Patti 🙂
P.S. I still make that awesome peasant bread (my sourdough twist on it) every other day! 🙂
Yay, wonderful to hear this!
artichoke and spinach dip!
ooey gooey artichoke dip with lots of cheese, in fact four different cheeses!!!
I like caramellized onion dip. Takes a long time but soooo good!
hot artichoke and spinach dip
Baba Ganoush is definitely one of my favorite dips! that nice smokey flavor from charring the eggplants before roasting it in the oven, yummm. i love serving them with homemade pita triangles. cant resist and guaranteed to be gone in minutes!
My favorite party dip is black bean and corn salsa!
Avacado salsa is my favorite dip.
avacodo salsa
Your dip looks amazing! A good friend always brings me cheese from Wisconsin and they are always wonderful.
buffalo chicken dip!