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Baked Garlic Herb Ricotta Parmesan Dip

A warm, bubbling ricotta and Parmesan dip with roasted garlic, spinach and fresh herbs, scooped up with crisp whole wheat toast.

Baked Garlic Herb Ricotta Parmesan Dip

Ingredients

  • 1 cup250 gPart-skim ricotta
  • ⅓ cup grated40 gGrated Parmesan
  • 1½ oz40 gPart-skim mozzarellashredded
  • 2 cups loosely packed60 gBaby spinachchopped
  • 3 cloves9 gGarlicminced
  • ⅓ cup leaves8 gFresh basilchopped
  • 2 tbsp chopped8 gFresh parsleychopped
  • 1 tsp2 gLemon zest
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • 2¼ tsp10 gOlive oil
  • 4 slices128 gWhole-wheat breadcut into triangles

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Warm half of the olive oil in a small oven-safe skillet over medium heat, add the garlic and cook 1 minute until fragrant, then add the spinach and stir until wilted, about 1 minute. Remove from the heat.
  3. In a bowl, stir together the ricotta, three-quarters of the Parmesan, the basil, the parsley, the lemon zest, the black pepper and the red pepper flakes, then fold in the garlic and spinach.
  4. Spread the cheese mixture in the skillet and top with the mozzarella and the remaining quarter of the Parmesan.
  5. Bake 15 to 18 minutes until bubbling and golden on top.
  6. While the dip bakes, brush the bread triangles with the remaining half of the olive oil, set them on a baking sheet and toast in the oven for the last 6 to 8 minutes until crisp.
  7. Let the dip rest 3 minutes, then serve warm with the toast.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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