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Baked Ricotta Tomato Dip

A creamy baked ricotta dip topped with roasted tomatoes, garlic, and Parmesan, perfect for scooping with bread or crostini.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 1.5 cups whole milk ricotta cheese
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 1 cup cherry tomatoes halved
  • 0.25 cup Parmesan cheese grated
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh basil chopped, for garnish

Equipment

  • Mixing bowls
  • Baking dish
  • Wire rack
  • Spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix ricotta, olive oil, garlic, salt, and pepper until smooth.
  3. Spread the ricotta mixture into a small oven-safe baking dish.
  4. Toss tomatoes with a little olive oil and scatter over the ricotta.
  5. Sprinkle Parmesan cheese and red pepper flakes on top.
  6. Bake for 20–25 minutes until warm and lightly golden.
  7. Garnish with fresh basil and serve warm with bread or crackers.

Notes

For best results, use whole milk ricotta and serve immediately while warm.