Baked ricotta dip with loads of cheese (Mozzarella, Parmesan and Ricotta) and fresh tomatoes, blended with Italian flavors and topped with fresh basil. Baked hot dip that goes amazing with crusty bread.
Course: Appetizer Recipes, Dip Recipes, Side Dishes
Add grape tomatoes, olive oil and minced garlic to a casserole dish.
Combine all together well so the garlic and oil gets on the tomatoes.
Season tomatoes with salt and pepper.
Place in oven and roast for 30 minutes at 400 degrees.
Carefully remove dish from oven. Turn oven down to 350 degrees.
In a mixing bowl, combine ricotta cheese, egg, lemon juice, shredded mozzarella cheese, dried parsley, red pepper flakes and mix well.
Spread ricotta cheese mixture on the bottom of a freshly greased casserole dish.
Top the ricotta with the previously baked garlic roasted tomatoes.
Add fresh chopped basil and grated parmesan cheese on top.
Bake Ricotta Dip at 350 degrees for 20-25 minutes or until hot.
Serve dip immediately with toasted bread.
Why isn't the Ricotta Gooey?When cheese is made there are basically two parts: Curds and Whey (I know you have heard this nursery rhyme). Normal cheese takes out the curds to make cheese….Ricotta is basically leftover tiny fragments of curds. The only way to make this dip from an airy dip to a gooey dip is to add shredded cheese. What is the best way to serve Baked Ricotta Cheese Dip?Hot dips like this should be made and served immediately to get the freshest and most delicious taste out of the dip. As cheese cools it can overall harden and no one wants that in a dip. As far as having the best dipper for an Italian dip, bread is the obvious choice. Either small crusted bread that is typically in deli departments or even toasted Italian Bread. Last but not least, large tortellini or stuffed shell pasta on a toothpick would make a great savory and filling choice for this ricotta dip.