Baked Ricotta Cheese Dip

5 from 1 vote

You’re gonna love this lemon Baked Ricotta Cheese Dip that's sunny, bright and cheesy in all the right places!

Prep Time15

Cook Time30

Total Time45

Course: Appetizers, Dips

Cuisine: American, Italian

Keyword: baked ricotta cheese dip, ricotta cheese dip, ricotta dip recipe

Servings:

Calories: 110kcal

Preheat oven to 425°F.
In a large bowl, whisk together the ricotta cheese, freshly shredded parmesan, dried oregano, salt, olive oil, minced garlic, and lemon zest.
16 ounces ricotta cheese, 1/2 cup parmesan, shredded, 1 teaspoon dried oregano, 1 teaspoon salt, 1 Tablespoon olive oil, 1 teaspoon minced garlic, zest of 1 lemon
Add in the lemon juice and a beaten egg. Stir everything until it’s creamy and fully combined.
1 Tablespoon freshly squeezed lemon juice, 1 large egg
Spread the mixture into a baking dish and sprinkle the top with the extra ¼ cup of parmesan cheese.
1/4 cup parmesan cheese, shredded
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.
2 fresh rosemary sprigs, fresh lemon slices, 1/4 teaspoon red pepper flakes
Let the dip cool for about an hour before serving with crostini, pita chips, or whatever your dip-loving heart desires.

Make ahead up to a day in advance and store in an airtight container in the refrigerator.
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.