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.
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 RicottaVideo courtesy of WTNH
- Quick Glance
- 10 M
- 35 M
- Serves 4
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.)
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.