Baked Ricotta

This baked ricotta is essentially a creamy, indulgent, crowd-pleasing cheese dip made from three ingredients—ricotta, eggs, and Parmigiano-Reggiano—that’s baked until it’s puffed like a souffle. Serve it with crostini, a drizzle of honey, dried fruits, blanched vegetables, anything, really.

A deep baking dish lined with parchment and filled with baked ricotta

Baked ricotta dip is the very definition of easy entertaining. Seriously. It’s just ricotta, eggs, and Parmigiano-Reggiano beaten and baked until puffed and golden. There’s not even a need to be ever so gentle as you fold the ingredients together as with a soufflé. Entertaining gets no easier and guests are no happier. Don’t forget to prepare to accept accolades because there’s going to be some serious gushing over this rich, indulgent, satisfying little cheese number. Tasting is believing. Set it out on its own with sliced baguette and crackers or crudités or as part of an antipasto platter with charcuterie. Originally published March 25, 2013.Renee Schettler Rossi

What Do I Serve With This Baked Ricotta?

We’ve been tempted to sidle up to this dish with nothing more than a spoon and say it serves one. If you’re a little less greedy than us, you can set it out as a light dinner or as an appetizer with wine and scoop it up with or slather it over crostini, dried fruits, blanched vegetables, anything, really. A drizzle of honey along with a sprinkling of black pepper is really quite nice.

Video: How to Make Baked Ricotta
Video courtesy of WTNH

Baked Ricotta

  • Quick Glance
  • (17)
  • 10 M
  • 35 M
  • Serves 4
4.8/5 - 17 reviews
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Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.

Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish.

Let cool slightly prior to serving straight from the baking dish by the generous spoonful. (Okay, so you can serve the dip hot, but honestly, it’s even more spectacular when allowed to cool somewhat.)

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Recipe Testers' Reviews

Baked, puffy, and golden, this ricotta dip is wonderful with pita chips or veggie crudités. A quick whisk of the ingredients and a pour into the pan is all it takes to have this at the table in minutes. Try to use a shallow baking dish to maximize the amount of cheese that browns since the puffy crust is the most alluring part of this dip. It’s a cold-weather version of the Herbed Ricotta Dip that was a huge hit with my family. I omitted the chile since it would’ve been a turnoff for my kids.

This recipe is so quick and easy to put together and makes for a sophisticated-looking starter to share or an interesting alternative to a cheese board. We served it with a mix of crackers and chutneys to everyone’s delight. The oregano and chile lend subtle flavors to the cheese and the Parmigiano lends a gorgeous melty texture to the fluffy ricotta.

I chose to interpret “a few leaves” as “leaves from a few stems,” otherwise there wasn’t going to be much point in buying and using the oregano. I used a red jalapeño chile.


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  1. I didn’t buy ricotta cheese to make this particular recipe. Because I did not use the cheese for the recipe I had planned to make, and did not want it to go to waste, I searched “ricotta cheese” on your site. What a pleasant surprise!! Besides the fact that this dish takes no time at all to put together — the end result is a beautiful “quiche-ie-souffle” kind of thing. I did use a seeded chile and added a mix of fresh herbs from my garden – oregano, basil and chives as well as the zest of one lemon and the juice of 1/2 of a lemon (once again, trying to use up food before it went to the trash bin). I consider this recipe as a canvas for adding a variety of flavors, from sweet to savory. I was very smitten with the lemon/herb version I made originally, yet I had to go back and follow the recipe as written as a comparison. You can’t go wrong with this dish as the opening act for a cocktail party served with bread or vegetables, as a side dish with a simple roasted chicken, or, depending upon your ingredients, a savory breakfast egg casserole with an addition of some goat cheese rather than parmesan. I used a smaller, 2-inch deep baking dish but also used a buttered pie plate for another round – both were great but required monitoring while in the oven after about 15 minutes.

  2. This was fantastic. I too had a hard time getting it to brown, but who cares it tasted amazing. We did have some honey on the table so drizzled it over a bite and omg it made something amazing even better! Thanks for sharing this gem.

    1. Wonderful, Trish! You’re very welcome! And we’ve had varying experiences with the browning in our kitchens depending on the oven. You can always run the ricotta dip beneath the broiler for a minute or so just before serving or, if you have one, take a small blow torch to it just as you would a creme brulee. Thanks so much for taking the time to drop us a comment!

  3. This was a big hit! I mixed up a double batch. Baked one batch, put the second one in the fridge for baking the next day. This worked perfectly. Did not use jalapenos because of varying guest palates. However, I had a jar of jalapeno jelly which also disappeared.

    The second day I baked the second batch and took it upstairs to my neighbors. We experimented with various crackers, stuffed cherry tomatoes, freshly cut bread and toasted bread – again using a new jar of the jalapeno jelly. We saved a bit for Grandma for breakfast which she inhaled with the jelly.

    My favorite was toasted french bread with jelly spread on the bread and the ricotta topping it.

    1. Spectacular, Maureen! I love your spirit of experimentation and am so, so happy everyone loved this as much as we do! Thanks so much for taking the time to let us know. Looking forward to hearing which recipe on the site you try next!

  4. Wow! The photo of this baked ricotta popped up into my email box and I swooned! It is beautiful! I love ricotta and love that this is turned into a warm, savory treat. (It would be fabulous sweet, too, as Karen mentioned above).

  5. Making it again, with the remainder of my morels, and some truffle salt. Can’t wait for the evening now when we’ll have, with a salad on the side.

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