Name: Baked Ricotta Dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat oven to 350℉.

In a bowl combine provolone and mozzarella cheese; reserve ¼ cup and set aside.

Add ricotta cheese, sour cream, seasoning mix and garlic to the cheeses; stir to combine.

Spread mixture into a small baking dish (8×8 square dish or pie plate).

Spread reserved cheese on top.

Bake for 30 minutes.

Serve with baguette slices or crackers.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Room Temperature Ingredients 🌡️
Allow ricotta, mozzarella, and sour cream to sit at room temperature for 30 minutes before mixing to ensure a perfectly smooth, lump-free dip with even melting.
Toast Your Garlic First 🧄
Mince fresh garlic and toast it gently in a dry skillet for 1-2 minutes before adding to the mixture to mellow its bite and develop a sweeter, more complex flavor.
Shred Your Own Cheese 🧀
Shred mozzarella and provolone from blocks rather than using pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting and create a grainier texture.
Strategic Seasoning Layers 🌿
Reserve half your garlic herb seasoning to sprinkle on top before baking—this creates a flavorful, crispy herb crust while maintaining balanced seasoning throughout the dip.
Monitor Internal Temperature ✨
Bake until the dip reaches 160°F internally for food safety, and look for a golden-brown, slightly bubbling edge while the center remains creamy for optimal texture contrast.