I’m always on the hunt for appetizers that look fancy but don’t stress me out in the kitchen. You know the ones – they taste like you spent hours cooking, but really you just threw some ingredients together and let the oven do the work. That’s exactly what this baked lemon ricotta dip is all about.
The best part? You probably have most of these ingredients sitting in your fridge right now. A container of ricotta, some lemons, maybe a block of cream cheese. Mix it all up, pop it in the oven, and twenty minutes later you’ve got this warm, creamy dip that everyone will think you’re some kind of entertaining genius.
I love serving this at parties because it goes with everything. Crackers, crusty bread, even cut-up vegetables if you’re trying to balance out all the cheese. Plus, it stays warm for ages, so you’re not running back and forth to the kitchen all night.
Why You’ll Love This Baked Lemon Ricotta Dip
- Perfect for entertaining – This warm, creamy dip looks fancy enough for guests but is simple enough to whip up for casual get-togethers.
- Sweet and savory balance – The tangy lemon and fresh herbs pair beautifully with the sweet honey and juicy blackberries, creating a flavor combination that keeps everyone coming back for more.
- Quick and easy prep – With just 15 minutes of hands-on time, you can have this impressive appetizer ready to pop in the oven.
- Fresh, seasonal ingredients – The bright lemon, fresh thyme, and plump blackberries make this dip taste like spring and summer on a plate.
- Creamy, indulgent texture – The combination of ricotta and goat cheese creates a rich, velvety dip that’s perfect for spreading on crackers or crusty bread.
What Kind of Ricotta Should I Use?
For this baked dip, you’ll want to use whole milk ricotta rather than part-skim or fat-free versions. The extra fat content helps create a creamier, richer texture that holds up well during baking and won’t turn grainy or watery. You can find good quality ricotta at most grocery stores, but if you have access to fresh ricotta from an Italian deli or specialty store, that’s even better. Just make sure to drain any excess liquid from your ricotta before using it – you can do this by placing it in a fine-mesh strainer for about 15 minutes before mixing.
Options for Substitutions
This creamy dip is pretty forgiving when it comes to swaps, so here are some easy substitutions:
- Goat cheese: If goat cheese isn’t your thing or you can’t find it, cream cheese works perfectly as a substitute. Use the same amount and make sure it’s softened to room temperature for easy mixing.
- Fresh thyme: Don’t have fresh thyme? Try fresh rosemary, oregano, or even basil instead. You can also use 1 teaspoon of dried thyme, but add it gradually since dried herbs are more concentrated.
- Blackberries: Swap these out for blueberries, raspberries, or even diced fresh figs. Frozen berries work too – just thaw and drain them first to avoid extra liquid in your dip.
- Whole milk ricotta: Part-skim ricotta is fine here, though the dip might be slightly less creamy. If your ricotta seems watery, drain it in a fine mesh strainer for 30 minutes before using.
- Honey: Maple syrup or agave nectar make good alternatives if you don’t have honey on hand. Start with less since some substitutes can be sweeter than honey.
Watch Out for These Mistakes While Baking
The biggest mistake when making baked ricotta dip is using low-fat ricotta, which can result in a grainy, watery texture instead of the creamy consistency you want – stick with whole milk ricotta for the best results.
Another common error is overbaking the dip, so keep a close eye on it and remove it from the oven as soon as the top is lightly golden and the center is just set but still slightly jiggly.
To prevent the blackberries from bursting and making the dip too watery, gently fold them in at the very end and avoid pressing them down into the mixture.
Make sure your goat cheese is properly softened at room temperature before mixing, as cold cheese will create lumps that won’t smooth out completely, and always taste the mixture before baking to adjust the lemon juice and salt to your preference.
What to Serve With Baked Lemon Ricotta Dip?
This creamy, tangy dip is perfect with toasted baguette slices or crispy pita chips for scooping up all that cheesy goodness. I love serving it alongside fresh vegetables like sliced cucumbers, cherry tomatoes, or bell pepper strips for a lighter option that balances out the richness. Since it has those sweet blackberries and honey, it also works great as part of a cheese board with crackers, nuts, and maybe some prosciutto. For a casual gathering, try pairing it with flatbread or even some good crusty sourdough bread that you can tear and dip right in.
Storage Instructions
Refrigerate: This creamy dip is best enjoyed warm, but leftovers keep well in the fridge for up to 3 days in a covered container. The flavors actually get even better as they meld together overnight, so don’t worry if you have some left over from your party!
Freeze: I wouldn’t recommend freezing this dip since the ricotta and goat cheese can get a bit grainy when thawed. It’s really meant to be enjoyed fresh, so try to make just what you need for your gathering.
Warm Up: To bring leftover dip back to life, just pop it in a 350°F oven for about 10-15 minutes until it’s warmed through and bubbly again. You might want to add a fresh drizzle of honey and some new blackberries on top to make it look as good as new.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 40-45 g
- Carbohydrates: 90-100 g
Ingredients
For the cheese mixture:
- 8 oz whole milk ricotta
- 4 oz goat cheese, softened
- 1 large egg
- 1 tbsp chopped fresh thyme (plus extra for serving)
- 1 clove garlic, minced
- Zest from 1 lemon
- 1 tsp lemon juice
- 1/2 tsp coarse salt
- Freshly cracked black pepper to taste
For the topping:
- 6 oz blackberries
- 2 tbsp honey
- Extra chopped thyme, for garnish
- Additional coarse salt, for garnish
Step 1: Preheat Oven and Prepare Baking Dish
Preheat your oven to 400°F (200°C).
Lightly spray a 9-inch oval baking dish or any shallow baking dish with a 3-cup capacity with cooking spray to prevent sticking.
Step 2: Make the Ricotta-Goat Cheese Mixture
- 8 oz whole milk ricotta
- 4 oz goat cheese, softened
- 1 large egg
- zest from 1 lemon
- 1 tsp lemon juice
- 1 tbsp chopped fresh thyme
- 1 clove garlic, minced
- 1/2 tsp coarse salt
- freshly cracked black pepper to taste
In the bowl of a food processor, combine the ricotta, softened goat cheese, large egg, all of the lemon zest, 1 teaspoon of lemon juice, 1 tablespoon of chopped fresh thyme, the minced garlic, 1/2 teaspoon of coarse salt, and several grinds of freshly cracked black pepper.
Blend for about 2 minutes until the mixture is smooth and creamy.
Pour the cheese mixture evenly into the prepared baking dish.
Step 3: Add Blackberries and Bake
- 6 oz blackberries
- ricotta-goat cheese mixture (from Step 2)
Scatter the blackberries evenly over the surface of the ricotta-goat cheese mixture from Step 2.
Transfer the dish to the preheated oven and bake for 30 minutes, or until the blackberries are saucy and the cheese is bubbling around the edges.
Step 4: Drizzle with Honey and Garnish
- 2 tbsp honey
- extra chopped thyme, for garnish
- additional coarse salt, for garnish
Once baked, remove the dish from the oven.
Drizzle the top with honey, sprinkle extra chopped thyme and a pinch of additional coarse salt for garnish.
I love to add a generous drizzle of honey at the end—it really complements the tanginess of the cheese and the tart blackberries.
Serve warm with toasted bread or crackers.
