Baked Ricotta & Wisconsin Cheese Giveaway

baked ricotta

Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?

I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world. (Really, you should subscribe, it might change your life.)

You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.

Here, lots of fresh lemon zest, so often a good complement to ricotta, adds brightness while garlic and crushed red pepper flakes add zing. It’s a snap to throw together — can be mixed up the night before, in fact — and bakes into a thyme-flecked, bubbling mass with hot oil sputtering at the surface. Pick up a loaf of good bread and call your menu planning done. Warning: your guests might never leave.

In honor of the Final Four, Wisconsin Cheese will send one of you a Triple Play Dip Server and a selection of artisan Wisconsin Cheeses. Leave a comment below. Share your favorite party dip for a chance to win. UPDATE: Giveaway is closed. Winner is Lisa Brown.

ingredients for baked ricotta

all mixed up

ready for the oven

just-baked herbed ricotta

Baked Ricotta with Lemon & Thyme

Serves 8 as an appetizer

Ingredients

  • 16 oz. Wisconsin Ricotta
  • 3 cloves garlic sliced or minced
  • 3 tablespoons minced fresh thyme
  • zest of 1 lemon
  • freshly cracked pepper to taste
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly grated Wisconsin Parmesan
  • red pepper flakes to taste
  • fresh bread for serving

Instructions

  1. Preheat oven to 425ºF.
  2. Mix all of the ingredients in a bowl until well combined. Spoon into 1 large (about the size of a 9-inch oven-safe skillet) or several small gratin dishes. Bake for 10 to 15 minutes or until bubbling and just slightly golden.
  3. Let cool briefly. Serve with fresh bread.
http://www.alexandracooks.com/2014/04/01/baked-ricotta-wisconsin-cheese-giveaway/

baked ricotta on bread

151 Comments

  1. This was phenomenal. The oil on top was (at first) unappealing visually. I’m not sure why, but I just felt that it would be greasy. To my pleasant surprise, it was velvety, soft, and rich. Plus the oil rescinded into the dip itself afterward. I made this as an appetizer to the butter-roasted tomato sauce you posted from Bon Appetit as well, and it was such a crowd pleaser. Definitely making the ricotta dip for Easter this year!

    Reply
    • So happy to hear this, Elizabeth! Funny, my husband thought the same thing upon first look: greasy. But it doesn’t taste greasy, right? So happy you liked it as well as the butter-roasted tomato sauce — we love that one, too. So easy to throw together.

      Reply
  2. This looks amazing! So far my favorite dip is one I dreamed up with sour cream, lemon pepper, Beau Monde and Bon Appetit spice mix. Works with chips, veggies and even artichokes.

    Reply
  3. Oh, this looks so good! I love crab dip, smoked fish dip, hummus, baba ghanoush, anything hot and cheesy. . . I’m all about dips!

    Reply
  4. We mix avocado with ricotta for a guacamole that’s a little lighter in texture. Also dig in to baked artichoke jalapeño dip with baguettes, celery, carrots or chips.

    Reply
  5. I had a dip at a restaurant once that we tried to replicate at home. it is cream cheese mixed with jarred roasted red peppers. Be sure to fully drain the peppers first or it will be too watery.

    Reply
  6. This dip looks fantastic. So good I can smell it cooking!
    I like a nice crab dip or a homemade chicken liver pate mold unmolded and covered with a coating of sour cream.

    Reply
  7. Can’t wait to try this ‘dip’, sounds fantastic! My current favorite is hummus w/ roasted red peppers & garlic (I always add extra red pepper flakes & chopped fresh garlic – I love it spicy). good with veges, wheat crackers, bread, etc.

    Reply

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