This baked ricotta deserves to be on everyone’s dinner party. It’s essentially a creamy, indulgent, crowd-pleasing cheese dip made with just three ingredients: ricotta, mozzarella and Parmesan.
To create a fluffy mixture, we start by whipping them together with some garlic and cayenne pepper. Then we top it with pecans and jazz it up with chili flakes and oregano. Lastly we bake everything in the oven until it’s hot, golden, puffed like a cloud and turned into a killer-dip.
Serve with crostini, fresh bread or crackers. Baked ricotta dip is the very definition of delicious and easy entertaining. Seriously. Tasting is believing.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful Tips
- You can make everything ahead and bake the dip just before serving.
- It’s a great appetizer to share before a meal, or place it as a decorative centerpiece of your cheese board, surrounded by other cheeses, charcuterie, nuts and fruit.
- Instead of oregano, you could use fresh thyme or rosemary.
- No pecans? Use walnuts or pine nuts. You can even roast the ricotta with cherry tomatoes or sun-dried tomatoes on top.
- Any leftovers? Use it as a spread, or serve it on a baguette with a side salad as a light lunch.
- Storage: Pop any leftovers into an airtight container and store in the fridge for up to 5 days.
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Cooking Video: How to Make Baked Ricotta Dip with Pecans
Baked Ricotta Dip with Pecans
This baked ricotta is a crowd-pleasing, creamy cheese dip made with only three ingredients: ricotta, mozzarella and Parmesan. It's a must-have for any dinner party!
Ingredients
Baked Ricotta
- 14 ounces ricotta
- 1.5 ounces grated parmesan
- 2 ounces grated mozzarella
- 1 tsp lemon zest
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- tsp black pepper
Toppings
- 3 tbsp olive oil
- 3 tbsp pecans - roughly chopped
- 1 tsp crushed chili flakes
- sprinkle of flaky salt
- freshly ground black pepper
- fresh oregano
Instructions
- Preheat the oven to 180°C/350°F.
- Add ricotta, parmesan and mozzarella to your food processor. Season with salt, garlic powder, black pepper and cayenne pepper. Add lemon zest. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed.
- Transfer the whipped ricotta to a 6 inch/16 cm baking dish. Top with pecans. Sprinkle with chili flakes, flaky salt and black pepper. Drizzle with olive oil and garnish with oregano.
- Transfer to the oven and bake for 20 minutes or until golden. Serve warm with fresh bread, crostini or crackers. Enjoy!
Nutrition
Calories: 364kcalCarbohydrates: 6gProtein: 15gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 415mgPotassium: 165mgFiber: 1gSugar: 1gVitamin A: 642IUVitamin C: 1mgCalcium: 306mgIron: 1mg
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