Easy Baked Ricotta Cheese Dip with Fresh Tomatoes (Print version)
Warm baked ricotta dip with fresh tomatoes, garlic, basil, parmesan, and mozzarella, ready for bread, crackers, or crisp vegetables.
# Ingredients:
For the tomatoes
01 -
1 cup (150 g) cherry tomatoes, halved
02 -
1 tablespoon extra-virgin olive oil
03 -
1 teaspoon balsamic vinegar
04 -
1/4 teaspoon kosher salt
05 -
1/8 teaspoon black pepper
For the ricotta dip
06 -
15 oz (425 g) whole milk ricotta cheese
07 -
1 large egg, lightly beaten
08 -
1/2 cup (55 g) shredded mozzarella cheese, divided
09 -
1/4 cup (25 g) finely grated parmesan cheese
10 -
2 cloves garlic, finely grated or minced
11 -
1 teaspoon lemon zest
12 -
1 teaspoon fresh lemon juice
13 -
1/2 teaspoon Italian seasoning
14 -
1/2 teaspoon kosher salt
15 -
1/4 teaspoon black pepper
For serving
16 -
2 tablespoons chopped fresh basil
17 -
1 teaspoon extra-virgin olive oil, for finishing
18 -
Toasted baguette, crackers, or vegetables
# Instructions:
01 -
Preheat the oven to 375°F. Lightly oil a 1-quart baking dish or small oven-safe skillet.
02 -
In a small bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
03 -
In a medium bowl, stir together ricotta, egg, half the mozzarella, parmesan, garlic, lemon zest, lemon juice, Italian seasoning, salt, and pepper until just combined.
04 -
Spread the ricotta mixture into the prepared dish. Spoon the tomatoes and their juices over the top, then sprinkle with the remaining mozzarella.
05 -
Bake for 22-26 minutes, until the edges are bubbling, the center is hot, and the top has a few golden spots.
06 -
Let the dip rest for 5 minutes. Top with fresh basil and a small drizzle of olive oil, then serve warm with bread, crackers, or vegetables.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Assemble up to 1 day ahead and bake just before serving.
03 -
Use gluten-free crackers or vegetables to keep the serving spread gluten-free.