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Appetizers, Kids, Quick meals, Vegetarian  /  26.12.2020

Baked Ricotta Dip with Pecans

by Anna Chwistek
Anna Chwistek

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. 

Baked Ricotta Dip with Pecans

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.

RECIPE NOTES

  • You can make everything ahead and bake 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.
  • No pecans? Use walnuts or pine nuts. You can even roast the ricotta with cherry tomatoes or sun-dried tomatoes.
  • Any leftovers? Use it as a spread, or serve it on a baguette with a side salad as a light lunch.
 

Baked Ricotta Dip with Pecans

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Cooking Video

Baked Ricotta Dip with Pecans

Yield: serves 4

Baked Ricotta Dip with Pecans

baked ricotta dip with pecans
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Baked Ricotta

  • 400 g/14 oz ricotta
  • 40 g/1.5 oz grated parmesan
  • 50 g/2 oz grated mozzarella
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/2 tsp each: garlic powder, cayenne pepper, black pepper

Toppings

  • 3 tbsp olive oil
  • 3 tbsp pecans, roughly chopped
  • 1 tsp crushed chili flakes
  • sprinkle of salt
  • freshly ground black pepper
  • fresh oregano

Instructions

    1. Preheat the oven to 180°C/350°F.
    2. 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.
    3. Transfer the whipped ricotta to a 6 inch/16 cm baking dish. Top with pecans. Sprinkle with chili flakes, salt and  black pepper. Drizzle with olive oil and garnish with oregano.
    4. Transfer to the oven and bake for 20 minutes or until golden. Serve warm with fresh bread, crostini or crackers. Enjoy!

Notes

Calories Per Serving: 309 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Appetizers
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Tags

  • cheese
  • nuts
  • quick meals
  • vegetarian

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2 comments

  • Kiki
    25.10.2021

    Does this call for fresh mozzarella or block mozzarella?

    Reply
    • Anna Chwistek
      25.10.2021

      Hi, you can use either fresh or store-bought mozzarella. Hope you love it!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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