Baked Rosemary Ricotta Dip

During our last Costco adventure, I bought a massive tub of Ricotta for a lasagna I was making. I ended up using very little of it, and I HATE wasting cheese, that’s just such a tragedy. My mom and her friends (my “aunts”) had their “knitting night”…and I use the term knitting night LOOSELY …at my apartment last night so I had the perfect opportunity to make something with it!

Ricotta is the Italian equivalent to cottage cheese. It’s mostly used in lasagna’s, but I really feel like it gets overlooked considering how much you can do with it. Cakes, pastry fillings, salads, pasta, gelato, pizza, pancakes, yogurt, dips…I honestly don’t think I even use it enough. It does everything from appetizers to desserts – which I think is pretty cool, and it’s the slightest bit salty and super creamy. PERFECTION.

Now when your mom tells you “you don’t have to make anything for us” that’s code for “you still should make something for us” in my experience anyways. And as knitting night mostly consists of drinking wine and chatting (main reason I get included) cheese just seemed like the right way to go. With leftover Ricotta in the fridge, a hot, creamy, salty, cheesy dip was calling my name and far be it from me to turn down the call of any kind of cheese, cooked in any kind of way.

This dip only takes 5 minutes to throw together. 5 MINUTES GUYS. Then in the oven for a bit to get all warm and gooey and BAM it’s done. Easy, right? I’m pretty sure it takes longer to open a package of frozen appetizers then it does to make this dip. So in the matter of 20 minutes (including baking time AND cleaning) I manged to put a creamy, hot, flavourful, cheesy, salty, melty (someone get me a thesaurus, I need more words!) dish on the table.

This dip went nicely with our cheese board. The cheese board was just as quick and easy as the dip. I love that a bunch of random foods could make something as beautiful and delicious as charcuterie. Brie, Gouda, Maple Boursin, port salami, fresh veggies, grapes, fig preserves, olives, pickled onions, assorted nuts (twss), whole heads of roasted garlic…I mean c’mon, it’s a work of delicious art! It went perfectly with the hot, creamy dip, and kept true to the cheese theme of the evening!

This dip is easily one of my favourites, and a definite keep in the appy rotation! Leftovers heat up well in the oven, and you can make it ahead of time and bake it off when you’re ready. No doubts this will keep you going back to the table multiple times. With only a few ingredients, minimal prep time, and the most AMAZING results, there’s nothing this dip can do wrong! Make Ricotta great again!

Baked Rosemary Ricotta Dip

  • 2 cups Ricotta cheese
  • 2 cloves minced garlic
  • Juice/zest from 1/2 a lemon
  • 4 tablespoons olive oil
  • 2-3 tablespoons chopped rosemary (or to taste), plus more for garnish
  • Salt & Pepper, to taste
  • 1 cup grated mozzarella cheese, plus more for on top
  • Baguette, sliced (because you need a good vehicle to handle this goodness)

Preheat oven to 400 fht.

In a mixing bowl, combine Ricotta cheese, garlic, lemon juice & zest, olive oil, rosemary, salt & pepper, and 1 cup of grated mozzarella.

Spread the mixture in an even layer in a 9 inch pie plate (or other oven safe dish).

Top with more grated mozzarella cheese.

Bake in the oven for 15 minutes or until golden brown and bubbly.

Garnish with rosemary and serve hot with fresh sliced baguette.

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