Snacks

Easy Baked Ricotta Dip with Fresh Lemon and Garlic

Name: Easy Baked Ricotta Dip with Fresh Lemon and Garlic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 0 Zest of 1 lemon; 2 medium garlic cloves, minced; 1 garlic clove, for rubbing the toast; 2 cup full-fat ricotta; 2 tbsp olive oil; 0.25 tsp salt; 1 tbsp full-fat cream or milk; 0 Crisp slices of toast, for serving; 0 Tomato, sharp purple onion, and fresh parsley; 0 Pitted olives and dehydrated tomatoes; 0 Sprigs of thyme or parsley, for mincing

A quick stir with a little milk softens the cheese before baking, keeping this Lemon Garlic Baked Ricotta hot and smooth right out of the oven.

By Ally
Updated August 31, 2026 · Why trust this?

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Golden brown baked ricotta in small dishes ready to be served. — Photograph by the CookingMyRecipes kitchen

Total

20 min

Prep

5 min

Cook

15 min

Serves

Level

Medium

Offering a heated cheese dip directly out of the oven is a remarkably simple way to start any gathering. You can prepare this Lemon Garlic Baked Ricotta entirely inside one mixing vessel before transferring the batch to a 350°F (180°C) oven. Roasting the Easy Baked Ricotta Dip with Fresh Lemon and Garlic until a golden hue appears yields wonderful flavor, and blending in a little milk beforehand guarantees the final texture stays creamy enough for scooping.

The ricotta

Start with 2 cups full-fat ricotta (choose the highest quality you can find). Fresh Italian ricotta melts into a softer baked dip than standard supermarket varieties. Supermarket ricotta often has a dry texture. You fix this by adding 1 to 3 tbsp full-fat cream or milk (optional, only needed for drier cheese). Milk and cream work the same way to thin the cheese.

Mix the liquid in until the cheese reaches a creamy consistency like peanut butter. Add the lemon zest, minced garlic, and salt. Stir the bowl until the ingredients are well combined.

Baking dishes

You can bake the dip in one large baking dish. You can also divide the cheese between two small ramekins that each hold 1 cup. Multiple smaller individual dishes work just as well. Spoon the mixture into your chosen ovenproof dish.

Drizzle half of your olive oil over the surface before baking.

Bake the dishes for 15 to 20 minutes. Pull the dishes out of the oven when a golden crust forms on the surface. Drizzle the remaining olive oil over the hot cheese right away.

Optional Toppings

You can eat the hot dip plain. You can also finish the dish with different garnishes.

Sprigs of thyme or parsley, minced fine.
Tomato, sharp purple onion, and fresh parsley, all chopped together.
Pitted olives and dehydrated tomatoes, minced fine.

Make ahead and serving

You can prepare the seasoned cheese mixture up to 2 days ahead. Cover the bowl and keep it refrigerated until you are ready to bake. Serve the baked ricotta immediately. The center remains warm and creamy straight out of the oven.

Crisp slices of toast work well for dipping and spreading. You will need 1 garlic clove, for rubbing the toast, before serving. Lightly rub the raw garlic over the prepared bread to add flavor.

The Recipe serves 8 · 20 min

Easy Baked Ricotta Dip with Fresh Lemon and Garlic

Serves 8

Ingredients

Zest of 1 lemon
2 medium garlic cloves, minced
1 garlic clove, for rubbing the toast
2 cup full-fat ricotta, choose the highest quality you can find
2 tbsp olive oil
0.25 tsp salt
1 tbsp full-fat cream or milk, optional, only needed for drier cheese
Crisp slices of toast, for serving

Optional Toppings

Tomato, sharp purple onion, and fresh parsley
Pitted olives and dehydrated tomatoes
Sprigs of thyme or parsley, for mincing

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Method

Preheat the oven to 350°F (180°C).

Place the ricotta in a mixing bowl.

Supermarket cheese often has a dry texture. Fix this by stirring in the milk or cream. Mix it until the cheese is easily spreadable with a creamy consistency like peanut butter.

Add the lemon zest, minced garlic, and salt, then mix the ricotta mixture until well combined.

Spoon the mixture into an ovenproof dish. You can also divide the cheese between small ramekins that each hold 1 cup.

Drizzle 1 tbsp of the olive oil over the surface and reserve the remaining 1 tbsp of olive oil.

Bake the dishes for 15 to 20 minutes until the surface takes on a golden hue. Timer 20 min

Turn off the heat and pull the dishes out of the oven.

Drizzle the remaining 1 tbsp of olive oil over the hot cheese.

To add flavor, lightly rub raw garlic over crisp slices of toast.

Serve the hot baked cheese immediately alongside the prepared bread.

Optional Toppings

If using the optional garnishes, you can finish the dish with leafy greens like sprigs of thyme or parsley minced fine.

You can also choose to top the cheese with a chopped blend of tomato, sharp purple onion, and fresh parsley.

A third topping choice is a fine mince of cured staples, including pitted olives and dehydrated tomatoes.

Nutritionper serving

116

Calories

7.1g

Protein

3.2g

Carbs

8.4g

Fat

Nutrition Facts

Amount per serving

Calories 116Calories from fat 76

% Daily Value*

Fat 8.4g11%

Saturated fat 3.5g18%

Cholesterol 19mg6%

Sodium 151mg7%

Carbohydrates 3.2g1%

Protein 7.1g14%

* Percent Daily Values are based on a 2000-calorie diet (FDA daily values) and are computed automatically.

Nutrition is estimated and provided for convenience. Source: Edamam.

Cook's notes

Substitutions

You can use full-fat cream or milk interchangeably to thin out drier supermarket cheese until it reaches a spreadable consistency.

Storage

The seasoned cheese mixture can be prepared up to two days ahead of time and stored covered in the refrigerator before baking.

Serving

Serve the Easy Baked Ricotta Dip with Fresh Lemon and Garlic immediately while the center remains warm and creamy.

Lightly rub raw garlic over your crisp slices of toast before serving to add an extra layer of savory flavor.

Common mistakes

Avoid overbaking hot cheese dips, because excessive heat can cause the proteins to tighten and the fats to separate.

Techniques

Only grate the brightly colored yellow portion of the lemon skin, since the underlying white pith tastes bitter.

Make ahead, store & reheat

Store: The seasoned cheese mixture can be prepared up to two days ahead of time and stored covered in the refrigerator before baking.

Frequently asked

How do I know when the cheese dip is done baking?

Leave the dishes in the oven for 15 to 20 minutes. The dip is ready to come out once a golden crust develops on the surface, ensuring the middle stays warm and creamy.

Can I use smaller baking vessels instead of one large dish?

Yes, you can easily divide the mixture. The recipe works perfectly in one large baking dish, two small ramekins that each hold 1 cup, or multiple individual ovenproof dishes.

Is it necessary to add milk or cream to the ricotta?

The need for extra liquid depends entirely on the cheese you buy. Grocery store varieties tend to have a drier texture, so you will likely need to stir in 1 to 3 tablespoons of milk or cream to reach a smooth, spreadable consistency.

Can I freeze leftover baked ricotta?

Freezing this dairy-based dip is not recommended. The freezing and thawing process alters the delicate structure of the cheese, which will leave it with a grainy and separated texture.

How should I store and reheat leftovers after baking?

Keep any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat the cheese gently in the microwave or a low oven until it is just warmed through.

What else can I serve with this besides the garlic-rubbed toast?

Sturdy crackers, pita chips, and toasted baguette rounds are all excellent alternatives for scooping up the warm cheese. For a lighter option, try dipping fresh vegetables like celery sticks, bell peppers, or cucumber slices.

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