Baked Ricotta Dip

A baked ricotta dip is a simple thing. A few cheeses mixed together with some garlic (and maybe a couple of other goodies) and then baked until it’s hot and bubbly and golden brown. It’s not gussied up by bacon or breadcrumbs; rather, it’s unapologetic in its cheesiness. Our version is tempered by earthy rosemary and bright lemon to keep every bite interesting, but it’s still all about the cheesy simplicity that makes it so addictive.

This dip is layered in flavor, but just as layered in texture. The dip itself is a quick mixture of ricotta, garlic, olive oil, lemon juice, and rosemary that goes into a baking dish or skillet. So only one cheese in the dip, but a couple more go on top to form a bubbly, golden-brown crust. That means that every bite is focused on the soft and mild ricotta, but you still get a bit of cheesy crunch in there too.

The additions that we’ve gone with here – garlic, lemon, and rosemary – bring out the best in the sweet ricotta but keep it from tasting too one-note. (All that means is that it’s really, really hard to stop once you start scooping into it.) It’s the kind of classic appetizer that’s welcome at any occasion – whether you’re in cocktail attire or PJs on the couch, it’s the perfect party dip.