I started making roasted garlic baked ricotta dip a few years back. I just wanted something simple but a little special for crusty bread.
The first time I pulled it out of the oven, it vanished in minutes. Bubbling and golden at the edges, it looked so good.
You get creamy ricotta, sweet roasted garlic, and just the right touch of herbs all baked into one warm, savory dip.
You don’t need a long list of ingredients. No complicated steps here either.
With a head of garlic, some good ricotta, parmesan, and a few fresh flavors like lemon zest and rosemary, you can make a dip that feels comforting and impressive. It works for a casual snack or a holiday appetizer.
What really makes this dip stand out is the versatility. You can pair it with toasted baguette slices, crackers, or roasted vegetables.
Once you learn how to make it, you’ll find yourself coming back to it whenever you want a warm, creamy dip that just works.
Why You Will Love Roasted Garlic Baked Ricotta Dip
You’ll enjoy this baked ricotta dip because it turns simple ingredients into something warm and comforting. The ricotta cheese gets creamy when baked, and the roasted garlic adds a mellow, savory flavor that blends right in.
This ricotta dip works for both casual snacking and gatherings. Set it out with crusty bread, crackers, or vegetables, and it fits right in.
The recipe uses everyday ingredients, but the flavors taste balanced and fresh. Lemon zest gives a light touch, herbs bring an earthy note, and the cheese mix keeps it rich without being heavy.
Here’s why it’s handy:
- Simple to prepare: You need one bowl and a small baking dish.
- Flexible to serve: Use it as a dip, spread, or appetizer.
- Easy to adjust: Add more herbs, a drizzle of honey, or bacon if you want.
- Crowd-friendly: The mild flavor of ricotta appeals to many tastes.
You’ll appreciate how the roasted garlic softens into a sweet, nutty flavor after baking. It blends right into the ricotta, so every bite has that gentle garlic taste.
How To Make Roasted Garlic Baked Ricotta Dip
This dip comes together with simple ingredients and a few basic tools. You’ll roast garlic, mix it with creamy ricotta and herbs, then bake until golden and bubbling.
Ingredients
You’ll need a short list of fresh and pantry staples. The star is ricotta cheese, which gives the dip a creamy base.
Pair it with roasted garlic for sweetness and depth, plus grated Parmesan cheese for a nutty, salty bite.
Add brightness with lemon zest and a splash of lemon juice. Fresh herbs like thyme leaves and rosemary bring aroma and balance.
Season with black pepper, smoked paprika, and a pinch of kosher salt. You’ll also need extra virgin olive oil to roast the garlic, mix into the cheese, and drizzle on top.
For dipping, slice up a crusty baguette or warm some pita bread.
Instruments
You don’t need special equipment, just a few kitchen basics. A cutting board and sharp knife will help you trim the garlic.
Use a small baking dish or oven-safe skillet to bake the ricotta mixture. A mixing bowl and spoon are enough to bring the ingredients together.
Foil is handy for roasting the garlic head and keeping it tender. You’ll want a baking sheet to hold the garlic while it roasts and a grater for zesting the lemon and Parmesan.
A simple oven does the rest of the work.
Step-By-Step Instruction
Start by roasting the garlic. Slice the top off a whole head, drizzle with olive oil, season with salt and pepper, then wrap in foil.
Roast at 400°F for about 40 minutes until the cloves turn soft and golden. Squeeze the roasted garlic into a bowl with ricotta, Parmesan, thyme, rosemary, lemon zest, lemon juice, olive oil, black pepper, and smoked paprika.
Stir gently so you see small bits of garlic throughout. Spread the mixture into your baking dish.
Bake at 425°F for 10–15 minutes until bubbling. Broil for 2–3 minutes to brown the top.
Drizzle with olive oil, sprinkle extra herbs or chili flakes, and serve warm with bread.
Tips & Tricks
I’ve learned a few small steps make this dip taste even better. You don’t need fancy tools, just a little planning and attention to detail.
Roast the garlic ahead of time and keep it in the fridge. It saves you time when you’re ready to bake the ricotta.
Leftover roasted garlic works well in pasta or spread on toast.
Use whole milk ricotta for the creamiest texture. Low-fat ricotta turns out a little grainy, so stick with the richer version if you can.
Fresh herbs like thyme, rosemary, or basil brighten the flavor. Add them before baking for depth, and sprinkle a little extra on top before serving for freshness.
A drizzle of honey over the warm dip adds a subtle sweetness that balances the garlic and herbs. It’s optional, but it pairs well if you’re serving the dip with salty crackers or crostini.
Don’t skip the broil at the end. Just a couple of minutes under high heat gives you that golden top. Watch closely so it doesn’t burn.
Bake the dip in a small cast iron skillet if you’re serving a crowd. It holds heat longer, so your dip stays warm on the table.
Leftovers spread nicely on sandwiches or as a topping for roasted vegetables. Add a touch of olive oil to loosen it up before reheating.
Ingredient Substitute
Sometimes you may not have every ingredient on hand, but you can still make this dip work with a few easy swaps. I’ve tried different variations when my fridge was running low, and the flavor still turned out delicious.
If you don’t have whole milk ricotta, you can use part-skim ricotta. It will be a little less creamy, but the dip still bakes up nicely.
Cream cheese or mascarpone also work if you want a richer texture. For the herbs, I usually reach for rosemary because it pairs so well with garlic and cheese.
If you’re out, try dill for a fresher, lighter taste or thyme for something more earthy. Each one changes the flavor a bit but keeps the dip balanced.
Here are a few more quick swaps you can try:
- Parmesan cheese → Pecorino Romano for a sharper bite
- Shallot → A small amount of finely grated onion
- Lemon zest → A splash of lemon juice if that’s all you have
- Red pepper flakes → A pinch of cayenne for gentle heat
You can also play with toppings if you want variety. A drizzle of honey, some chopped nuts, or even crispy bacon can change the dip’s character without altering the base recipe.
What To Serve With Roasted Garlic Baked Ricotta Dip
When you pull this dip out of the oven, you want something simple but sturdy to scoop it up. The texture is creamy, so pairing it with something crunchy makes every bite more balanced.
I usually set out a few different options so everyone can grab what they like best. You don’t need anything fancy—just items that hold up well and let the roasted garlic and ricotta shine.
Great pairings include:
- Crostini: Lightly toasted slices of baguette give you a crisp base.
- Crusty bread: Tear off warm pieces and use them to scoop.
- Pita bread: Warm pita wedges are a softer option, but still sturdy enough for dipping.
- Fresh vegetables: Sliced carrots, cucumbers, or bell peppers add a lighter choice and a nice crunch.
- Crackers: A simple, reliable option for parties.
You can mix and match these so the spread feels more inviting. I often serve both bread and vegetables together for balance.
If you want to add a little variety, drizzle some olive oil over the bread before toasting or sprinkle sea salt on the vegetables for extra flavor. Small touches like that make the dip even more enjoyable.
How To Store Roasted Garlic Baked Ricotta Dip
I always make this dip ahead of time when friends are coming over. Storing it the right way makes a big difference.
Let the dip cool to room temperature before you store it. If you cover it while it’s still hot, condensation will form and make it watery.
Use an airtight container to keep air out and protect the flavor. You can also leave it in the baking dish and wrap it tightly with plastic wrap or foil.
For the fridge, it will stay good for about 3 to 4 days. The texture may firm up a bit, but you can warm it in the oven at a low temperature until it softens again.
If you want to freeze it, you can, but the texture changes once thawed. Ricotta tends to separate after freezing, so I only recommend it if you don’t mind a slightly grainier dip.
When you reheat, do it slowly. A 300℉ oven works well, or you can microwave in short bursts while stirring in between. This keeps the cheese from overcooking.
Quick tips for storage:
- Cool completely before covering
- Store in an airtight container
- Refrigerate up to 4 days
- Reheat gently in the oven or microwave
Nutritional Value
When you make this roasted garlic baked ricotta dip, you get protein, healthy fats, and some carbs in every bite. It’s a rich appetizer, but it’s not just empty calories.
Ricotta cheese gives you protein and calcium. Both help support your bones.
Parmesan adds extra protein and a salty flavor. Olive oil brings heart-healthy fats to the table.
Roasted garlic and fresh herbs toss in a few vitamins and antioxidants. Not a huge amount, but still something.
Here’s a quick breakdown for one serving (dish serves about 6):
- Calories: ~320
- Protein: ~15 g
- Fat: ~26 g
- Saturated Fat: ~11 g
- Carbohydrates: ~7 g
- Fiber: ~1 g
- Sugar: ~1 g
- Calcium: ~300 mg
The fat content runs high, mostly from cheese and olive oil. That’s what makes the dip so filling—just a little bit does the trick.
Try it with vegetables instead of bread. You’ll keep carbs lower and get more fiber and vitamins.
It’s easy to tweak how you enjoy it, honestly.
Roasted Garlic Baked Ricotta Dip
Equipment
- Mixing bowl
- Hand mixer or whisk
- Baking dish (small/medium, oven-safe)
- Garlic roaster or foil
- Oven
Ingredients
- 2 cups whole milk ricotta cheese
- 1 head of garlic
- 2 tbsp olive oil divided
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tbsp fresh parsley chopped
- ½ tsp salt
- ¼ tsp black pepper
- Bread or crackers for serving
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized.
- In a mixing bowl, combine ricotta, Parmesan, mozzarella, thyme, parsley, salt, and pepper.
- Squeeze roasted garlic cloves into the mixture and mash until smooth.
- Transfer mixture into a greased baking dish, drizzle with remaining olive oil.
- Bake for 20–25 minutes until bubbly and lightly golden on top.
- Serve warm with bread or crackers.
Notes
- Calories: 110
- Protein: 5g
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 170mg
