Baked Ricotta Cheese Dip

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ByDebi Morgan Posted08/12/202508/22/2025 Updated08/22/2025

You’re gonna love this lemon Baked Ricotta Cheese Dip that’s sunny, bright, and cheesy in all the right places. Basically, it’s everything you never knew you needed in an appetizer! Whether you’re hosting a cozy dinner party or just treating yourself, this dip is about to become your new favorite!

Ricotta cheese dip with sliced lemons on top surrounded by crostini.

Get the Scoop!

Unique Flavor: That hint of lemon zest takes this cheesy dip from good to unforgettable. It’s like a little burst of sunshine in every bite!
Light and Easy: No heavy, greasy dips here. Ricotta keeps things fluffy and light. Plus, it’s super simple to whip together!
Casual or Fancy: Serve it with pita chips or dress it up with rosemary sprigs and lemon slices for a party.

If you’re looking for a dip that’s simple and light, ricotta cheese dip is it! There’s no special equipment needed. Just mix and bake. Your friends will love you for serving something on the light side, and they’ll dig the lemon flavor too!

For more lite bites, try this Cottage Cheese Taco Dip the next time you’re planning a fiesta, and be sure to serve Cottage Cheese Fruit Dip for dessert!

Cheese dip with ricotta and sliced lemons.

What You’ll Need

To view quantities, check out the recipe card below.

ricotta cheese – I use the whole milk type, but you can sub a lighter version
parmesan cheese – shredded by hand
dried oregano – can sub dried thyme
salt – can use table salt or sea salt
olive oil – extra virgin
minced garlic – prepared or pressed from the bulb
egg – binds the dip together
freshly squeezed lemon juice – use fresh and not bottled
zest of 1 lemon – use the same lemon you squeezed for the zest

Topping & Garnish

parmesan cheese – shredded by hand
red pepper flakes – for a little kick
rosemary sprigs – optional garnish
lemon slices – adds a nice touch

Step by Step Instructions

Preheat oven to 425°F.
In a large bowl, mix together the ricotta cheese, freshly grated parmesan, dried oregano, salt, olive oil, minced garlic, and lemon zest.
Add in the lemon juice and a beaten egg. Stir everything until it’s creamy and fully combined.
Spread the mixture into a baking dish and sprinkle the top with the extra parmesan cheese.
Bake for 30 minutes until it’s beautifully golden and puffy.
Garnish with fresh rosemary, lemon slices, and a sprinkle of crushed red pepper flakes for a little extra pizzazz.
Let the dip cool for about an hour before serving with crostini, pita chips, or whatever your dip-loving heart desires.

How to make baked ricotta cheese dip process.

Crunchy Companions

Toasted baguette slices or crostini
Pita chips
Fresh veggies like cucumbers and cherry tomatoes
Crackers (fancy or basic, whatever works)

Make It Yours

Add a swirl of pesto before baking for a unique herbal flavor.
Mix in sun-dried tomatoes for extra richness.
Use different herbs like thyme or basil if rosemary isn’t your thing.
Spice it up with a pinch more red pepper flakes if you like some heat.

Dip Tips

Don’t skip the lemon zest! It’s the secret ingredient that makes the flavors pop.
Use full-fat ricotta for the creamiest, most luscious texture.
Let it cool! Giving the dip a little time after baking helps it set up perfectly for scooping.

Recipe FAQ

Can I make this recipe ahead of time?

You can mix everything together a day ahead and just bake when you’re ready to serve.

Is fresh ricotta better than store-bought?

Fresh is always best, but honestly, store-bought works perfectly for this dip, and it’s what I use.

Baked ricotta cheese dip with spoon dipping.

Storage Notes

Make ahead up to a day in advance and store in an airtight container in the refrigerator.
Got leftovers? Store any remaining dip in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven or microwave, or just enjoy it cold (it’s still really good).
Freezing isn’t recommended for ricotta dip due to the high dairy content.