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+ servings
Baked Ricotta Appetizer, davinci pinot grigio, herb garlic toast, italian cheese souffle, red and white linen towel background

Baked Ricotta Appetizer

Rebecca Lindamood
Baked Ricotta Appetizer: This rich, savoury, warm cheese dip with a light, airy, souffle-like texture can't be beat for any occasion!


  • 1 container whole milk ricotta 15 ounce-ish
  • 1 cup grated Parmesan cheese not the powdery kind in a shaker container!
  • 2 large eggs beaten to break them up a bit
  • 1 small size clove of garlic peeled and minced or pressed
  • 1 teaspoon fresh oregano leaves finely minced, or 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • butter for the baking dish


  • Preheat the oven to 400°F.
  • Generously butter a 2 cup capacity baking dish or piece of oven-safe pottery (*See Notes). Set it aside.
  • Use a stand mixer or a hand mixer on HIGH speed or a sturdy spoon and some serious enthusiasm to beat together the ricotta and Parmesan cheeses with the eggs, garlic, oregano, and crushed red pepper flakes for about 1 minute. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown over the whole surface with some darker brown areas. Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.


*You can use smaller ramekin type dishes, well buttered, but start checking them at about the 10 minute mark as they will cook faster than if the entire mixture was in a larger dish.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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