Easy Baked Ricotta Cheese Dip Recipe with Tomatoes

Ingredient notes and substitutions:

• Ricotta cheese – I highly recommend using fresh whole-milk ricotta cheese for the best results. Don’t try to save calories by using part-skim ricotta. Store-bought ricotta is fine; homemade ricotta works, too.
• Mozzarella and parmesan cheese – because you can never have too much cheese.
• Lemon juice – freshly squeezed, adds a nice citrusy element to the dip.
• Garlic cloves – add a savory flavor that complements the creamy, tangy ricotta cheese.
• Italian seasoning, kosher salt, and ground black pepper – enhance all of the other flavors.
• Cherry tomatoes – add a beautiful pop of color and a burst of sweetness.
• Fresh herbs – add flavor and color to the dip. You can use fresh thyme, parsley, or chives.

Serving suggestions:

• One of the best things about Baked Ricotta Dip, besides being delicious, is that there are so many serving options.
• This delicious dip can be served with purchased or homemade crostini, pita chips, sturdy crackers such as Wheat Thins or Triscuits, crusty bread, or baguette slices. If you want to be a little healthier, serve it with vegetables such as celery or carrot sticks, broccoli or cauliflower florets, or bell pepper strips.
• You can also put your own spin on this easy appetizer and serve it with fresh fruit such as strawberries, grapes, figs, or apple and pear slices.

Recipe variations:

• Baked ricotta dip is delicious all by itself, but if you want to switch things up, you can get creative with different toppings and add-ins. Here are some ideas:
• A drizzle of honey, balsamic vinegar, truffle oil, hot honey, or even a bit of olive oil over the baked dip will add even more flavor. Try adding a pinch of flaky sea salt or a pinch of red pepper flakes to add some heat.
• Nuts or seeds, such as roasted pecans, pistachios, sunflower seeds, pumpkin seeds, or slivered almonds, would make excellent toppings.
• Other tasty toppings include cooked mushroom slices, capers, sliced olives, crumbled bacon, or tapenade. Even a dollop of cranberry sauce or cranberry relish would work.
• Lemon zest, sun-dried tomatoes, roasted or fresh vegetables, chopped fresh spinach, or artichokes can be added to the dip before baking.
• Finally, you can add all of the recipe ingredients except the parmesan cheese, mozzarella cheese, and tomatoes to the bowl of a food processor and process or whip it, skip baking it, and serve it as a cold whipped ricotta dip.

How to store leftovers:

Leftovers can be stored in an airtight container in the fridge for up to four days. I do not recommend freezing it. The ricotta will become grainy, and it changes the texture.

Baked ricotta dip can be reheated in a preheated 350°F oven; before reheating, add a splash of milk or heavy cream and mix it up. Cover and bake for 10-15 minutes or until it is warmed through. It can dry out if reheated too long, so pull it out as soon as it is warm.

Expert tips and tricks:

• Use room-temperature ricotta cheese for a smoother dip.
• For the best flavor, don’t overmix the ricotta cheese batter. Overmixing will make the dip grainy.
• Don’t overbake the dip. Overbaking will make the dip dry and tough.
• Let the dip cool for a few minutes before serving so that it doesn’t burn your mouth.

More easy dip recipes:

For more dips, check out all of my appetizer recipes here.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!