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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Ingredients


Directions

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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Comments

  1. I hadn’t seen this video before. This dish looks delicious & there are many possibilities of seasonings that could be added. I wonder if there’s any oregano outside under the snow.

  2. I am thinking about gremolata inspired flavours – lemon zest, parsley and garlic instead of the oregano and chile. I think I shall try it tonight as a test run for New Years Eve…

  3. How long can the pre-baked mixture be in the fridge? Can this be mixed ahead of time, then brought out of the fridge to bake, say maybe the next day?

    1. Hi Angel, I mixed mine in the morning, threw it in the fridge and baked it just in time for cocktails. It was perfect.

  4. Fresh sheep’s milk ricotta from the farmers market will make this a brilliant start to a simple grilled chicken meal in the garden. Can’t wait!

  5. Made half the recipe for a quick lunch for me—this was soooooo good! I used smoked paprika instead of the chile, and marjoram instead of the oregano—both because I had them on hand. The result was outstanding, and I’ll definitely make this many more times. And no, it didn’t have a chance of ever cooling off for me to taste it at room temperature, and no, I didn’t have bread with it, but I can try all this in the future. I used a locally made ricotta they had at Whole Foods for a very reasonable price. It had a very light texture, which probably helped in creating this delicacy. Thanks to the LC team!

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