Baked RicottaJump to Recipe
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 dip mixed with herbs and spices, baked, and served with toasted baguette slices. Perfect for a fall appetizer!
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.
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.
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.
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!
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!
Make this dip. It really is rock star.
Still hungry for more appetizers?
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!