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baked ricotta dip with parmesan and tomatoes
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5 from 5 votes

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
Cook Time15 minutes
Course: Appetizers
Cuisine: Italian
Keyword: creamy dip, dip, party dip, ricotta
Servings: 6 servings
Calories: 258kcal
Author: Chef Jenn


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.

To assemble the dip:

  • Add the warm tomato topping to the top and center of the baked ricotta dip and serve!


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