This post may contain affiliate links. Please see our full Disclosure Policy for details.
Warm, salty, and extra cheesy, this Baked Ricotta Dip is a delicious appetizer for any occasion. Serve it with slices of your favorite toasted bread and you’ll find it hard to stop eating!
If you could make one food calorie free to enjoy for the rest of your life, what would it be?
For me…it would absolutely be cheese.
Could you imagine eating all the cheese you want, guilt-free?
Slices, chunks, shredded or grated, warm and melted…it’s enough to make you hungry even though you just ate.
And you know, this dip is exactly what I would start with.
Warm, melty, salty, herby, gooey…quick, someone grab me a thesaurus.
JUST TAKE ME TO THE BAKED RICOTTA DIP ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy cheese dip recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
As a food photographer, I’m always trying to improve on my craft. Making a living doing something I love is the dream, and the fact that it’s now my reality has me constantly seeking ways to be the very best at what I do.
A very talented handful of other food photographers and I spent 3 days styling, snapping, and eating around Walt Disney World, and it was one of the very best learning experiences of my life.
And not necessarily for the reasons you’d expect.
Obviously, I picked up a ton of tips, tricks, and inspiration from Faith, Julius, and my fellow bloggers. Faith’s half of the tutorials included professional styling, with Julius covering on-location shoots.
There were plenty of opportunities to snap in-the-moment photos since we had the chance to visit (and eat at) many of Disney’s wonderful restaurants.
I wasn’t anticipating inspiration for anything but photography, and yet I found myself wanting to recreate many of the dishes we ate.
It was by far one of the tastiest bites I had the whole weekend…and considering the delicious spreads we enjoyed, that’s saying something.
I had never tried a baked ricotta recipe before…
…but far be it from me to turn down cheese. It was a table-shared appetizer, and even with the rest of the delicious tapas and meals we were served, I kept going back for more.
Isn’t it crazy when something makes an impression on you like that?
Just a simple cheese dip and it captured my heart. No lie…I’ve made this recipe 3 times since the workshop.
It’s not exactly how I remember it (it’s not like Disney gave me the recipe or anything), but it’s close enough to satisfy!
With the holidays right around the corner, I promise making a double or triple batch of this would please everyone at any shindig. Or you could just hide away in a corner and hoard it for yourself.
You know, I totally wouldn’t blame you. Cheese lovers for life!
(Wanna be a part of the next Capture the Bite workshop? Sign up for the mailing list to find out where the next one will be!)
LOOKING FOR MORE APPETIZER RECIPES?
HELPFUL KITCHEN TOOLS FOR MAKING RICOTTA CHEESE DIP:
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!
Baked Ricotta Dip
- 1 cup ricotta cheese
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary divided
- Kosher salt to taste
- Black pepper to taste
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 baguette sliced and toasted
- Preheat oven to 400 degrees F. In a medium bowl, add ricotta, garlic, olive oil, lemon juice, and 1/2 tablespoon rosemary. Stir to combine, then season with salt and pepper to taste.
- In a 6-inch cast iron skillet, spread the ricotta mixture in an even layer. Top with shredded mozzarella and Parmesan. Place in oven and bake for 15 minutes. Turn oven on high broil and cook an additional 5 minutes until golden brown on top.
- Sprinkle remaining rosemary on top and served with slices of toasted baguette.