Baked Ricotta Dip with Parmesan and Tomatoes
Creamy and loaded with flavor, this easy peasy dip recipe is a keeper! Share if you dare!
Servings: 6 servings
Calories: 258kcal
Equipment
Ingredients
For the dip:
- 2 cups ricotta extra smooth
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/2 cup sharp cheddar cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup parmesan cheese shredded
For the topping:
- 1 tablespoon olive oil
- 2 cups grape tomatoes
- 1/4 cup shallots sliced
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil finely chopped
- 1/4 teaspoon salt
Instructions
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!
Notes
Recipe Card Tips
- Use full-fat, extra-smooth ricotta for the best texture, or pulse it extra in the food processor if that's not available.
- Sautee the tomatoes and shallots until the tomatoes genuinely burst, that's the real flavor payoff in the topping.
- Use good quality Parmesan on top, it makes a real difference in a dish this simple.
Nutrition
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