Confident home cooking
Appetizers, Quick and Easy, Side Dishes, Vegetarian

Baked Ricotta (+ A Giveaway)

by Nick

As I mentioned on Friday, I spent my weekend cooking for a wedding (about 100 people) and I’m completely exhausted.  I’ll write more about the wedding, the menu, and the whole experience later.  I still need to process it!

But I thought I would share a fantastic dip with you all that, in hindsight, I would have definitely included on the wedding menu.

It’s a really simple baked dip from Anne Burrell’s latest cookbook, Cook Like a Rock Star.

So check out this rock star dip and also enter to win a copy of the book!

Serves 4-6 as an appetizer.
Prep Time
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Baked Ricotta

Baked Ricotta


  • 2 Cups ricotta cheese
  • 1 clove garlic
  • 1 sprig rosemary, finely chopped
  • 1 lemon, zest only
  • 3 Tablespoons olive oil (plus a bit for finishing)
  • 1 pinch red pepper flakes
  • 1 pinch salt and pepper
  • 1 baguette, sliced and toasted
  • Butter, for baking dish


1) Combine ingredients in a bowl and mix together well.

2) Scoop dip into a buttered, small baking dish.

3) Bake at 375 degrees for 15-20 minutes until lightly browned and hot.

4) Drizzle dip with some good olive oil and sprinkle with fresh rosemary.

5) Serve dip with sliced, toasted baguette.

Adapted from Cook Like a Rock Star

Mixing the dip

There’s nothing hard about this dip.  It has only a few ingredients, but each of them pack some great flavors.


The basics!

Just add your ricotta to a large bowl and stir in the minced herbs, crushed red pepper, and lemon zest.

In my opinion, the lemon zest is the most important thing here.  It’s a great addition to this dip.


The zest is so crucial.

Stir this all together really well and scoop it into a small baking dish.

I recommend buttering the baking dish so that the dip doesn’t get really stuck to it.  Not essential, but definitely worth the 5 seconds it takes in my opinion.


All set to bake.

Bake this dip at 375 degrees for 15-20 minutes.  The dip should be lightly browned on top and very hot.

Finishing the Dip

I guess you could use crackers or pita chips for this dip, but I recommend slicing up a sturdy baguette and lightly toasting the bread.  The dip is pretty sturdy and thick so it helps to have a similarly sturdy vehicle to get it into your mouth!


No wussy crackers for this dip.

When the dip comes out of the oven, sprinkle it with some extra rosemary and drizzle on a bit of olive oil.

I housed almost half of this by myself, but it’s definitely meant to serve multiple people!


Yummy stuff.

Cook Like a Rock Star

The publisher for Anne’s latest book was nice enough to send me a copy of the book and also give me three copies to giveaway to you all.

After hanging out with the book for a week or so, I think it’s a solid book.

If I had to give one critique of the book, I would say that some of the recipes are a little too extravagant.  I’m not sure how accessible some of the recipes are for most at-home cooks.  I picked one of the easier recipes in the book to try out.

But, at the same time, they all look really freakin’ good and she does a good job of walking you through some of the more difficult steps.  I guess, at the end of the day, if you want to cook like a rock star, you probably need to learn how to go a bit above and beyond.

So the title is fitting I think.  It’s not a book that I would recommend for someone who is just learning to cook, but it’s awesome if you want to take your game to the next level.

Anyway.  I’m giving away THREE COPIES of the book!  So just leave a comment and you’re entered to win!

I’ll pick the winners at 7PM Eastern Time tonight.

Oh.  And make this dip.  It really is rock star.