Baked Ricotta

Baked ricotta dip mixed with herbs and spices, baked, and served with toasted baguette slices. Perfect for a fall appetizer!

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!


Baked Ricotta

Baked ricotta dip mixed with herbs and spices, baked, and served with toasted baguette slices. Perfect for a fall appetizer!
3.37 from 273 votes
Prep Time 10 mins
Total Time 45 mins
Course Appetizers, Dips, Side Dishes, Snack Time
Servings 5 Servings
Yield 1 small baking dish


  • 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


  • Combine ingredients in a bowl and mix together well.
  • Scoop dip into a buttered, small baking dish.
  • Bake at 375 degrees for 15-20 minutes until lightly browned and hot.
  • Drizzle dip with some good olive oil and sprinkle with fresh rosemary.
  • Serve dip with sliced, toasted baguette.



Serving: 0.5cupCalories: 382kcalCarbohydrates: 29gProtein: 16gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 198mgFiber: 2gSugar: 3gVitamin A: 449IUVitamin C: 12mgCalcium: 263mgIron: 2mg
Keyword Baked Ricotta, Baked Ricotta Dip, Fall Appetizer, Ricotta Appetizer

Did you make this?

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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!

Make this dip.  It really is rock star.

Still hungry for more appetizers?

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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.

166 Responses to “Baked Ricotta” Leave a comment

  1. I LOVE Anne Burrell!! And I love her style of cooking! I would be in rockstar heaven if I had this book in my kitchen! And I will make the dip, because you said so~

  2. This looks really good!! I'm a new follower, and I'm really enjoying your blog. Thanks for sharing your delish recipes and tips!! :)

  3. Yeah I'm a cookbook harder too. I've accepted it and moved on…to a bigger bookshelf around the corner.

  4. I have only seen Ann on a program where she was trying to teach someone with no cooking skill to cook. I liked her for no other reason than she was compassionate. So many of those Food Network programs have celebrity chefs who treat people just awful and their criticism isn’t constructive but rather destructive. I’ve taken to calling that bunch of programs (Chopped comes to mind) the Jerry Springer shows of Food Network.

    Oh, and the dip looks delicious!

  5. This looks delicious!! Can't wait to try… Made the butternut squash/gruyere dip last weekend and it was a hit. Already on the thanksgiving menu! Thanks!!

  6. Definitely making this for one of the Thanksgiving Day appetizers – looks easy. And of course, I would love to have the book!

  7. Hats off to you for cooking for 100 people. At a WEDDING no less!!!!!
    This recipe looks amazing. I'd love to have a copy of the book too.

    Thanks !!


  8. Seeing as my sister-in-law is obsessed with ricotta, I think that this is definitely one to try & pass along!

  9. I do love most of her recipes when I catch her show, despite her sometimes over-the-top enthusiasm. Might be due to the fact that I usually catch them around 8am when I'm still in bed on the weekends..
    My recent post Back to Life

  10. This dip looks amazing. We are having my in-laws over for dinner tonight, and I think I'll give this a try. Would love to check out the rest of the recipes in this book! Thanks for a great website!!

  11. I adore Anne Burrell. In fact, hers is the only cooking show I watch on Food Network anymore, sadly…

  12. This dip looks so easy and delicious! I'm very excited to give it a try! Thanks for all the great recipes and tips! Hope the wedding went well this weekend!

  13. I'm actually not a big fan of ricotta, but this looks like a recipe I could live with!

  14. Comment! I would have commented even if there wasn't a cool cookbook, though, because I am wondering if that sexy, creamy-looking ricotta in the photos is homemade.
    And glad you hear your survived your first catering experience. Congrats!

  15. I have long thought ricotta was my least favorite cheese in Italian cooking – but this dip looks great!

  16. Love your blog and your recipes. Want to eat this NOW! Thanks for the opportunity to win the book!

  17. To take it one step further, make your own Ricotta. Anne actually made some on a recent show of hers. Super simple to make, 6 cups whole milk, 2 cups heavy cream, bring slowly up to a simmer, careful not to scorch. Add in 1 TBS kosher salt and 3 TBS lemon juice and let cook for 2 minutes. Strain through cheesecloth lined strainer. YUM! I made it this weekend and it came out great! Now I know what else I can make with it besides crostini… Love your blog btw… new follower. :)

  18. Okay, this sounds beyond amazing. If I had seen it yesterday, I would have skipped the stuffed shells for dinner last night and saved my ricotta for this instead. Clearly I will be buying some more at the store. Immediately. Drooling on keyboard now.
    My recent post Royal Icing Ladybugs

  19. Mmmm…this looks awesome. I used to think I didn't like ricotta but it turns out I just don't like it in flavorless versions of lasagna. Now I think it's great!

  20. I am not sure that rock stars can cook… Don’t they have people to do that for them? But a free recipe book? I could go for that.

  21. Wow, that dip looks great! I would love to win a copy of this book. Thank you for the chance to do so!

  22. I would never think to use ricotta as a base for a dip. Sounds delicious, and I will definitely be making it soon. Sounds like a good base for another favorite dip of mine – pizza dip!

  23. That dip looks great. I will try it tomorrow, thanks Nick. Oh, and a free copy of that wouldn´t be bad either ;)

  24. I will admit that Anne is not my favorite tv personality, but I will not turn down the opportunity to learn to cook like a rockstar! I am glad you survived the wedding catering. It will be interesting to read about it.

  25. This dip looks yummy, cool to find a recipe that showcases ricotta instead of using it as a supporter. Also, I'm kinda obsessed with cook books…so I would love to add this one to my collection.

  26. It's always nice to have some simple ideas for appetizers. But does this dish need to stay warm? Is it still good at room temperature? Could you leave it out for awhile at a party? Just curious.

  27. Looks like a great recipe! I will have to wait until my next get-together to make it though. Definitely don't trust myself to be alone with that one.

  28. This looks fabulous…can't believe I've never seen it or thought of preparing ricotta like this before! Can't wait to try it :)

  29. That is my kind of dip! Cheese + herbs + bread! Yum!

    Thanks for the giveaway, I'd like to cook like a rock star instead of just partying like one, lol!

  30. Hmmm. Never been a big fan of ricotta cheese unless nestled in a tomato-ey pasta shell. But…I trust you. Lemon zest, rosemary, olive oil and I'm already there.

    I also really enjoy Ann's cooking/recipes. Thanks for sharing!

  31. I stumbled upon your website while searching for a recipe and must say that I've been pleasantly surprised by the quality and taste of the recipes that you post – (I've made many of them)! I love the pictures as well. If you say that "Cook Like a Rock Star" is a good cookbook, I'm tempted to just go out and buy it – but I'll wait to see if I win it first. :)

  32. Looks yummy. I have always wanted to try a baked ricotta reipe, and this one looks simple, and the flavors look like they would work together well.

  33. What a fantastic dip, love the rosemary and lemon accents with the ricotta. I have been creating something similar in my head that involves puff pastry . . . you have (or should I say Ann) inspired me to get er done. Just found your blog. it's fantastic.
    My recent post Thai Chicken Satay Pasta

  34. I will try this recipe at our next family get together. Thank you for the chance to win this book. Miriam

  35. I’m always looking for great ideas to have ready for inpromptu getogethers……thanks for sharing this dip.

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

  37. 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!

  38. 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!

  39. 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!

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

  41. 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 :-)

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

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

  44. 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 :)

  45. 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!

  46. 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!

  47. 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!

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

  49. 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. ;)

  50. 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!

  51. 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!

  52. 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.

  53. 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!

  54. 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!

  55. 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!!!!

    1. Hey Kelly! You might want to look for a different brand of ricotta. Some have higher water content which is maybe what you are seeing. Or if you can’t find one you could let the ricotta sit in cheesecloth to strain out some of the water. I hope that helps!

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