Cooking With Confidence
Snack Time
by Nick

Baked Ricotta (+ A Giveaway)

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
Total Time

Just a moment please...

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
Print Recipe  


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.

Baked Ricotta – Mixing the dip

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

Baked ricotta cheese

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.

Mixing baked ricotta

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.

Baked ricotta ready

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.

Baked Ricotta Finishing Up

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!

This simple baked ricotta dip has only a few ingredients but is perfect for a warm quick appetizer. So delicious you won't want to share it!

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.

Still hungry for more appetizers?

Cheesy Buffalo Chicken Dip

cheesy buffalo chicken dip

Chanceys Crusties Recipe (Pizza Rolls)

Chanceys Crusties Recipe (Pizza Rolls)


Chorizo Queso Dip with Green Chiles

Chorizo Queso: This recipe makes enough for two, you and your best friend. That's the only person you'll want to share it with. Actually, you may not want to share it. I won't tell.

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171 comments on “Baked Ricotta (+ A Giveaway)

  1. That dip looks amazing! Love Anne Burrell and would love to be able to add this book to my collection!

  2. I'm not a huge fan of Ricotta, but I might have to try this dip…because I am a huge fan of dips! I check the website multiple times per week and fix something from the website at least once per week. Thanks for the constantly updated blog! Love it!

  3. The baked ricotta is one of the most interesting recipes I've seen lately. I'm definitely going to try that one. And I hope I win one of Anne's new cookbooks!

  4. Thanks for the review and awesome dip. I really like Anne Burrells little cooking tips and her show-really interested to check out the book. Hope the wedding was a great time!

  5. I would be thrilled to get a cookbook. Read the blog often and cook lots of stuff I find here.

  6. That dip looks FANtastic. Another one that's quite similar, and also great with baguette slices, is baked goat cheese with tomato sauce. Super easy, and always a huge hit :-)

  7. There's something comforting about warm/baked dip compared to the typical cold dips, especially with winter right around the corner. Thanks, Trent.

  8. this looks amazing. seriously…amazing i say. can t wait to try it with the ricotta i m making tomorrow.

  9. I made this for a dinner party this evening and unfortunately it severely underwhelmed my guests! I don’t know if I baked it too long and dried it out, but there was very little flavour to it and had to add extra olive oil to make it ‘dippy’ , such a shame as the other two recipes I made from this site were a huge hit :)

  10. This dip sounds perfect for my husband and I’s housewarming party and what brought me to this website today. This giveaway would be an awesome bonus to a this great recipe find!

  11. The ricotta dip sounds fantastic. Will definitely be on my next pary menu. Would love to get a copy of Anne’s book. Count me in!

  12. I just made this to go with a salad for a lunch with my girl friends. It was a huge hit! The lemon made the ricotta have a nice brightness. I finished it with olive oil and thyme from my garden, there are definite possibilities to tweak the recipe. Thank you for posting it!

  13. I am definitely making this for a baby shower this Sunday. I can’t wait to try it. Oh BTW I LIVE your show.

  14. saw this on a CNN show with Anthony Bourdain featuring Sicily and it looked so good I had to figure out how to make it. Simple ingredients and rich taste for a great appetizer.

    1. Ha! Well, I’m originally from the West coast, but went to school on the East coast and lived in DC for 7 years so I probably picked it up there. ;)

  15. Could I add frozen (or fresh) spinach to this? What would be the nest way to incorporate it into the recipe?

    1. Hey Amanda,
      You could, sure, but it would really change the recipe. Then you would be essentially making a spinach dip which is fine, but a pretty different situation. I would definitely use frozen spinach or blanch fresh spinach. You want to get out as much moisture as possible before adding it to the dip so squeeze out any moisture with a few paper towels. You might also need to add on 5-10 minutes to the baking time, but you’ll just have to keep an eye on it! Good luck!

  16. I am an Anne fan and have seen you on the food network many times. I went to RPM over the weekend and had the ricotta cheese and I cannot wait to try your recipe. It seems just incredible. I cannot wait to share this with my Italian and my husbands Lebanese family. I would so much appreciate your cookbook. My cooking horizons are in much need of expanding. The holidays are coming and my cooking partner, my beloved mother in law, passed away in August and I feel for my family I really need to make this year special and cook like a rock star. Love that.

    1. Hey Marianne,
      Just a heads up that the giveaway associated with the recipe is over. It’s a great book though and if you like Anne’s style then it’s probably worth grabbing. :) Good luck!

  17. Have transfered the recipe for the baked ricotta dip to place in my kitchen for baking tomorrow. I will share this with my adult daughter who is learning to cook. I’m always excited to share a new recipe with ny daughter. This encourages her to continue her learning process. Thanks for your encouraging each of us to learn a new recipe.

  18. I absolutely adore Ricotta cheese so I decided to give this a try, followed the directions and the cheese wasn’t even baked after the time called for. Really disappointing. But delicious after another round of baking

    1. Hey Chloe! It sounds like your oven may be running cold. I would snag a cheap oven thermometer if you can and test it. I bet it’s running 25-50 degrees cold. Totally common. If you bake 2 cups of cheese for 20 minutes it should definitely be very hot or it means you have an oven problem… good luck!

  19. Making this right now with homemade ricotta. Recipe calls for 3T olive oil but doesn’t say when to add it in the instructions. I’m adding it with the herbs. Fingers crossed!

    1. Heya! Yep… you just stir it all together and bake it really. :) I like to drizzle on a bit of extra oil after baking also. Good luck!

      1. Thanks for the quick reply! It worked and was really good!! Will make this again, i’ts a great use for homemade ricotta!

  20. I have used Chef Burrell’s receipe for braised short ribs many times and impressed everyone who had them! I am dying to try more of her amazing receipes!! I hope I win!!!!

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