Light & Airy Baked Ricotta Cheese
Baked Ricotta has the texture of a light and airy soufflé. This quick cheese dip is ready in 30 minutes and full of flavor—a little sweet, a little heat!—and can be eaten with a spoon or served with crostini or crackers! Naturally gluten-free and my favorite use for leftover ricotta cheese.
Servings: 6 servings
Calories: 320kcal
Equipment
Nonstick spray
Ingredients
- 16 oz whole milk ricotta cheese
- 2 large eggs
- 1 cup + 1 Tbsp Parmesan cheese, grated
- 2 Tbsp chives, thinly sliced
- ¼ tsp crushed red pepper flakes
Instructions
- Prep the baking dish. Preheat oven to 400°F/205°C. Use nonstick spray or butter to coat baking dish.
- Combine ingredients. In a large mixing bowl, combine 16oz ricotta, 2 eggs, 1 cup grated Parmesan, 2 Tbsp chives, and ¼ tsp red pepper flakes. Stir with a spatula until thoroughly combined.
- Bake, then serve! Transfer ricotta mixture to prepared baking dish(es). Sprinkle remaining 1 Tbsp grated Parmesan on top, then bake for 30 minutes, or until the ricotta has puffed up like a soufflé and turned golden brown. Serve with spoons or alongside crudité, crostini, charcuterie, or fresh fruit.
Notes
- Softer bake: Prefer a creamier, less-set dip? Start checking the baked ricotta at 15 minutes. It won’t be puffed or golden yet, but the eggs will be cooked through and it’s ready to serve with crostini, crudité, or fruit.
- Freeze unbaked: The assembled (unbaked) ricotta can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes as needed.
Nutrition
Calories: 320kcal | Carbohydrates: 4g | Protein: 26g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 760mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 662mg | Iron: 1mg
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