Baked Ricotta Dip

If you’re looking for a party dip that is quick and easy but brings the flavor, this Baked Ricotta Dip is the way to go!

Why You Will Love This Recipe

This baked ricotta cheese dip is perfect for so many reasons. It has no crazy ingredients, is super easy, and is bursting with flavor. The cheesy, melty goodness is absolutely irresistible and sure to be a hit at any gathering.

The prep is quick, the cooking is easy, and the results are nothing short of amazing.

Ingredients needed to make baked ricotta dip. — *See the recipe card below for a full list of ingredients and their amounts.*

How To Make Baked Ricotta Dip

Preheat the oven to 425 degrees F. Slice the baguette on a bias into slices and brush lightly with olive oil. Place them onto a parchment-lined baking sheet and bake for approximately 10 minutes until golden brown. Remove and set aside.

Baguette slices with olive oil on a baking sheet.

Toasted baguette slices with olive oil on a baking sheet.

Reduce the oven’s temperature to 400 degrees F. In a bowl, add the ricotta cheese, salt, pepper, lemon juice, garlic, olive oil, and half the fresh thyme. Mix to combine well.

In another bowl, combine the mozzarella and Romano cheeses. Then, add the ricotta cheese mixture to a 6—or 8-inch cast iron skillet. Spread evenly, then top with the mozzarella and romano cheese mixture.

Ricotta dip topped with a cheese blend in a cast iron skillet.

Bake for 15 minutes, then turn oven to a high broil for 3-5 minutes until the top is golden brown. Top the dip with the remaining thyme and serve immediately with the toasted baguette slices.

Baked Ricotta dip on a toasted baguette slice.

You’ll love this little gem of a dip. Not only is it ready to go in less than 30 minutes without any fuss or muss, but the creamy, savory blend of ricotta, mozzarella, and Romano cheeses, baked to perfection, will have everyone coming back for more.

Tips

For the best texture and flavor, opt for whole-milk ricotta. It creates a creamier, richer dip.
Keep an eye on the baguette slices while toasting to ensure they don’t burn. Lightly golden and crispy is perfect for dipping.
When broiling the dip at the end, keep a close watch. The cheese topping can go from golden to burnt quickly.
This dip is best enjoyed warm and gooey. If it cools down, reheat it in the oven for a few minutes.
No cast iron? No problem. Just use a small baking dish.

Variations

Add chopped fresh basil, parsley, or rosemary to the ricotta mixture for an herby twist.
Stir in red pepper flakes or a dash of hot sauce for a hint of spice.
Drizzle a small amount of truffle oil over the baked dip for a luxurious upgrade.
Sprinkle panko breadcrumbs or crushed nuts (like walnuts or almonds) on top before baking for added texture.
Fold in 1/2 cup of chopped cooked (and drained) spinach for a cheesy, veggie-packed option.

FAQ’s

Can I make this dip ahead of time?

Yes! Prepare the dip and store it in the refrigerator, covered, for up to 24 hours before baking. Add the cheese topping just before baking for the best results.

What can I serve with this dip besides baguette slices?

This dip pairs well with crackers, pita chips, breadsticks, or fresh vegetables like carrots, celery, and bell pepper slices.

Can I use a different type of cheese?

Absolutely! For a different flavor profile, you can substitute Romano with Parmesan cheese, and mozzarella can be replaced with Gruyere or Fontina.

Other Delicious Dips

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Creamy Whipped Feta Dip

Dill Dip

Baked Vidalia Onion Dip

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