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. Ellen, I would advise against adding the honey before baking. You might end up with a burnt sticky mess. Just drizzle it over before serving.

  1. This dish is amazing…I served it for dinner with homemade focaccia..yum!! Both my husband and I thought it would make a delicious brunch dish…remains us of a decadent soufflé 😊 I would need to make it for a large party…has anyone made this in volume? Any tips for say quadrupling the recipe? 🤪

    1. Tammy, I’m delighted you and your husband loved the recipe! It’s one of my favorites. So…when it comes to quadrupling it, my suggestion would be to make two double batches. I’m always nervous when things scale up so much. Especially when it’s for a party.

  2. I made this recipe for a holiday party at Christmas this year. Everyone loved it! I had so many compliments and requests for this recipe. It was so easy and turned out so perfectly. This recipe will be used many more times going forward. Thank you so much.

    1. Has anyone used other fresh herbs in this recipe? I’m making it this weekend, have some fresh rosemary and sage sitting around and wondered if it would complement the oregano…

        1. As a follow up, used fresh sage, rosemary and red pepper flakes in lieu of the jalapeño. Delicious! A repeat for sure. 🙂

          1. That sounds lovely, BarbaraS. Very pleased to hear you like it! And thank you so much for taking the time to share your version so that us and others can try it…

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