Baked Spinach Ricotta Dip
Creamy, cheesy, and loaded with fresh spinach, this Baked Ricotta Dip is the kind of appetizer everyone gathers around. Made with creamy ricotta, melted mozzarella, Parmesan cheese, garlic, rosemary, and a touch of fresh lemon, it bakes into a golden, bubbly dip that's perfect for entertaining or a cozy night at home.
Whether you're hosting game day, planning a holiday appetizer spread, or simply craving a warm cheesy snack, this ricotta spinach dip comes together with simple ingredients in about 30 minutes.
One of the best things about this baked ricotta dip is how versatile it is. Serve it warm straight from the oven with toasted baguette slices, crostini, pita chips, buttery crackers, or a colorful platter of fresh vegetables.
For entertaining, arrange the dip in the center of a large serving board surrounded by bread, crackers, fresh vegetables, olives, roasted nuts, grapes, and sliced salami or prosciutto. It makes an impressive centerpiece that's easy for guests to enjoy.
Quick Look
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✅ Recipe Name: Baked Ricotta Dip with Spinach
👪 Serves: 8
🍽 Calories: 323 cal per serving
💪 Protein: ricotta cheese, parmesan cheese, and mozzarella
🥣 Main Ingredients: Ricotta cheese
📖 Dietary Info: Vegetarian, gluten-free, low carb, high-protein
⭐ Why You’ll Love It: Rich, creamy, packed with spinach, and baked until perfectly golden and bubbly.
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Personal Note
Warm cheesy dips have always been one of my favorite appetizers to serve when family comes over.
I love that this recipe feels elegant enough for entertaining but is incredibly simple to make. The ricotta keeps it light and creamy while the spinach adds freshness and beautiful color.
Every time I pull this bubbling dish from the oven, everyone immediately reaches for a cracker.
Hope you like it!
What Makes This Recipe Special?
Unlike many baked dips that rely heavily on cream cheese, this recipe uses creamy whole milk ricotta as the star ingredient. The ricotta creates a lighter texture while still delivering plenty of richness. Fresh lemon juice brightens every bite, rosemary adds an earthy aroma, and roasted walnuts sprinkled on top provide an irresistible crunch.
Why You'll Love This Baked Ricotta Dip
- Ready in just 30 minutes.
- Perfect for holidays, parties, and game day.
- Made with simple grocery store ingredients.
- Creamy without using cream cheese.
- Great make-ahead appetizer.
- Delicious with bread, crackers, or vegetables.
- Easy to customize with your favorite herbs and cheeses.
Ingredients
- Ricotta Cheese - Whole milk ricotta creates the creamiest texture. If your ricotta is watery, drain it for about 30 minutes before mixing.
- Spinach - Fresh spinach wilts beautifully and gives the dip its vibrant color. Chop it before adding to make it easier to scoop.
- Mozzarella - Freshly shredded mozzarella melts much better than pre-shredded cheese.
- Parmesan - Freshly grated Parmesan adds a nutty, salty flavor and helps create a golden top.
- Lemon Juice - Just enough to brighten the rich cheeses without making the dip taste overly citrusy.
- Rosemary - Fresh rosemary adds wonderful aroma, but thyme or basil also work well.
- Roasted Walnuts - They add crunch and balance the creamy texture. Toasting them enhances their flavor.
How to Make the Ricotta Dip
Step 1
Prepare the Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted. Remove from the heat and allow it to cool slightly.
Step 2
Make the Cheese Mixture: In a large bowl, combine the ricotta, mozzarella, Parmesan, lemon juice, rosemary, salt, and black pepper.
Fold in the cooked spinach mixture until everything is evenly combined.
Step 3
Bake and Serve: Spread the mixture evenly into the prepared baking dish. Bake for about 25 minutes in a preheated oven at 375°F, or until hot and bubbly.
Sprinkle with roasted walnuts before serving.
How to Serve Baked Ricotta Dip
If you're looking for homemade bread, pair this dip with your Salted Crescent Rolls or soft Challah Buns. Both are perfect for tearing apart and dipping into the warm ricotta, making this appetizer even more comforting and satisfying.
To create a complete appetizer spread, serve it alongside Golden Beet Salad for a fresh, colorful side that balances the richness of the dip.
Expert Tip
- Use whole milk ricotta for the richest flavor.
- Freshly grate both cheeses.
- Finish under the broiler for a beautiful golden top.
- Serve warm while the cheese is soft and creamy.
- Add walnuts just before serving so they stay crisp.
Common Questions
Yes. Thaw completely and squeeze out as much liquid as possible before adding it.
It's best enjoyed fresh. Freezing may slightly change the texture of the ricotta.
Absolutely. Assemble it a day ahead and bake when you're ready.
No. Pecans, pine nuts, or toasted almonds are excellent alternatives, or simply leave them out.
Ricotta and spinach both contain moisture. Draining the ricotta and squeezing excess liquid from the spinach help keep the dip creamy rather than watery.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through or microwave individual portions for about one minute.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @one_sweet_harmony on Instagram and tag me in any of the recipes you make so I can repost them!
Baked Spinach Ricotta Dip
Equipment
- 8-inch baking dish or small casserole dish
- large skillet
- Mixing Bowl
- Wooden spoon or spatula
- Cheese grater
- measuring cups and spoons
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 100 g fresh spinach
- 2 pounds ricotta cheese
- 22 g lemon juice
- 2 g fresh rosemary, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 386 g mozzarella cheese
- 1 cup parmesan cheese
- 5 g roasted walnuts, chopped for serving, on the top
Instructions
Prepare the Spinach
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.2 tbsp olive oil, 4 cloves garlic, minced
- Stir in the spinach and cook for 2-3 minutes, just until wilted. Remove from the heat and let cool for a few minutes.100 g fresh spinach
Mix the Dip
- In a large mixing bowl, combine the ricotta cheese, lemon juice, rosemary, salt, pepper, half of the Parmesan cheese, and mozzarella cheese.2 pounds ricotta cheese, 22 g lemon juice, 2 g fresh rosemary, chopped, ½ tsp salt, ¼ tsp black pepper, 161 g Mozzarella cheese, ½ cup Parmesan cheese
- Fold in the cooked spinach mixture and stir until evenly combined.
Assemble
- Lightly coat a small baking dish with cooking spray.
- Spread the ricotta mixture evenly into the dish and sprinkle the remaining mozzarella cheese over the top.225 g Mozzarella cheese, ½ cup Parmesan cheese
Bake
- Bake for 20-25 minutes, or until the cheese is melted and bubbly around the edges.
- For a golden top, broil for 1-2 minutes at the end, watching carefully to prevent burning.
Finish and Serve
- Remove from the oven and let the dip rest for about 5 minutes.
- Sprinkle the chopped roasted walnuts over the top just before serving.5 g roasted walnuts, chopped
- Serve warm with toasted baguette slices, pita chips, crackers, tortilla chips, or fresh vegetables.
Notes
- Squeeze out any excess moisture if your spinach releases a lot of liquid to keep the dip thick and creamy.
- Whole milk ricotta creates the richest texture.
- Fresh rosemary adds wonderful flavor, but dried rosemary can be substituted. Use about ⅓ teaspoon if using dried.
- Toast the walnuts before adding them for extra crunch and a deeper nutty flavor.
- Make the dip up to one day ahead, refrigerate, and bake just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through.
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