Go Back
baked ricotta dip in a white dish with baguettes around the side
Print

Baked Ricotta Dip

Warm, creamy, and crowd-pleasing—this baked ricotta dip combines ricotta, mozzarella, and Parmesan, then gets topped with garlicky roasted cherry tomatoes and a sprinkle of fresh basil. Serve with toasted crostinis for an easy, elegant holiday appetizer.
Course Appetizer
Prep Time 1 minute
Cook Time 30 minutes

Ingredients

Ricotta Dip

  • 1 ½ cups whole-milk ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated Parmesan cheese
  • 1 garlic clove minced
  • 1 teaspoon Italian seasoning or equal parts dried basil + oregano
  • ¼ teaspoon kosher salt or to taste
  • ⅛ teaspoon black pepper

Roasted Tomato Topping

  • 1 cup cherry tomatoes
  • 1 teaspoon olive oil
  • 1 small garlic clove minced
  • Pinch kosher salt and black pepper

For Serving

  • Fresh basil chopped (about 1–2 tablespoons)
  • Toasted crostinis or crusty bread

Instructions

  • Prep: Preheat oven to 375°F. Lightly grease a small baking dish (about 1-quart) or 8-inch oven-safe skillet.
  • Mix the dip: In a bowl, combine ricotta, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper. Stir until smooth and well mixed.
  • Bake: Spread mixture into the dish and bake 25–30 minutes, until lightly golden and bubbling at the edges.
  • Roast tomatoes: While the dip bakes, toss cherry tomatoes with olive oil, minced garlic, salt, and pepper on a small sheet pan. Roast 15–20 minutes, until blistered and lightly caramelized.
  • Finish: Spoon roasted tomatoes over the hot dip, drizzle with a touch of olive oil if desired, and sprinkle with chopped fresh basil.
  • Serve: Enjoy immediately with warm crostinis or crusty bread

Notes

Make-Ahead: Mix the ricotta base up to 24 hours in advance; cover and refrigerate. Bake just before serving. Roast tomatoes right before topping for the brightest flavor.
Reheating: Reheat leftovers at 350°F for 10–15 minutes until hot and bubbly; add a drizzle of olive oil to refresh.
Variations: Add a pinch of red pepper flakes for heat, swirl in a spoonful of pesto after baking, or drizzle with balsamic glaze or hot honey before serving.
Serving Tip: For extra-crisp crostinis, brush baguette slices with olive oil and toast at 400°F for 6–8 minutes, flipping once.