Baked Ricotta Dip with Parmesan and Tomatoes
Creamy and loaded with flavor, this easy peasy dip recipe is a keeper! Share if you dare!
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Appetizers
Cuisine: Italian
Keyword: creamy dip, dip, party dip, ricotta
Servings: 6 servings
Calories: 258kcal
For the dip:
- 2 cups ricotta extra smooth
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 cup sharp cheddar cheese shredded
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 cup parmesan cheese shredded
For the topping:
- 1 tbsp olive oil
- 2 cups grape tomatoes
- 1/4 cup sliced shallots
- 1 tbsp balsamic vinegar
- 2 tbsp finely chopped fresh basil
- 1/4 tsp salt
To make the dip:
Pulse the ricotta, garlic, oil, sharp cheddar, salt and pepper in a food processor until it is creamy and all combined.
Spoon the ricotta filling into a small (2-3 cup) oven-safe casserole dish and top with the Parmesan cheese.
Bake in a pre-heated 400-F oven for 10-12 minutes or until hot and bubbly.
To make the tomato topping:
Sautee the shallots and tomatoes in a medium skillet over medium-low heat until the tomatoes start to burst. Stir often.
Once most of the tomatoes have burst, add the balsamic vinegar and turn off the heat. Season with salt and stir in the basil.
Serving: 4tbsp | Calories: 258kcal | Carbohydrates: 7g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 392mg | Potassium: 259mg | Fiber: 1g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 8mg | Calcium: 300mg | Iron: 1mg | Net Carbohydrates: 6g