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Warm Baked Ricotta Parmesan Dip

A creamy, golden-topped baked ricotta and Parmesan dip with a mild garlic note, served warm with cool, crisp cucumber and carrot sticks.

Warm Baked Ricotta Parmesan Dip

Ingredients

  • 1¼ cups300 gPart-skim ricotta
  • ⅓ cup grated30 gGrated Parmesan
  • 1½ oz40 gPart-skim mozzarellashredded
  • 1 clove3 gGarlicfinely grated
  • 2¼ tsp10 gOlive oil
  • ½ tsp1 gBlack pepper
  • 1 tsp2 gLemon zest
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, stir together the ricotta, the garlic, the lemon zest, the black pepper and two-thirds of the Parmesan until smooth.
  3. Brush a small baking dish with half of the olive oil, spread the ricotta mixture in it, then scatter the mozzarella and the remaining one-third of the Parmesan over the top.
  4. Bake for 18 to 20 minutes, until bubbling at the edges and golden on top.
  5. While the dip bakes, cut the cucumber and the carrot into sticks and arrange them on a platter.
  6. Drizzle the remaining half of the olive oil over the hot dip, let it cool for 5 minutes, and serve warm with the cucumber and carrot sticks.

Contains: Milk.

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

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