If you’re on the hunt for an easy yet impressive appetizer, this Caprese Ricotta Dip is just what you need! Packed with creamy ricotta, fresh basil, and juicy cherry tomatoes, it’s the perfect mix of classic Italian flavors. Serve it warm with crusty bread or crispy crackers, and watch it disappear in minutes.
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Ingredient Tips & Equipment Information
- Ingredient Tips:
- Use whole-milk ricotta for a creamier texture.
- Opt for fresh basil leaves and ripe cherry tomatoes for the best flavor.
- A high-quality balsamic glaze will elevate the dish.
- Required Equipment:
- 8-inch oven-safe skillet or baking dish
- Mixing bowl
- Microplane or fine grater (for Parmesan)
- Measuring Tips:
- Measure your ricotta and Parmesan with dry measuring cups for accuracy.
- Use a kitchen scale for precise mozzarella portions if available.
How to Make Caprese Ricotta Dip
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, grated Parmesan, garlic, salt, and pepper. Mix well.
- Spread the mixture into an oven-safe skillet or baking dish.
- Top with shredded mozzarella, halved cherry tomatoes, and a drizzle of olive oil.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish with fresh basil and a drizzle of balsamic glaze before serving.
FAQs About Caprese Ricotta Dip
Q: Can I prepare this dip in advance?
A: Absolutely! Assemble the dip, cover it, and refrigerate. Bake just before serving.
Q: Can I use low-fat ricotta?
A: Yes, but the dip will be less creamy and rich. Whole-milk ricotta is highly recommended.
Q: How long will leftovers last?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I add other toppings?
A: Sure! Add cooked bacon, olives, or even roasted red peppers for extra flavor.
Q: Is this dip gluten-free?
A: Yes, the dip itself is gluten-free. Pair it with gluten-free crackers or veggie sticks for a GF option.
More Tips for Making Caprese Ricotta Dip
- Variations:
- Add a sprinkle of red pepper flakes for a spicy kick.
- Swap cherry tomatoes for sun-dried tomatoes for a tangy twist.
- Food Pairings:
- Serve with toasted baguette slices, pita chips, or fresh veggie sticks.
- Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio.
- Shortcuts:
- Use pre-shredded mozzarella and pre-grated Parmesan to save time.
- Substitute store-bought pesto for fresh basil if you’re in a pinch.
Troubleshooting
- Dip is watery: Ensure you drain excess liquid from the ricotta before mixing.
- Cheese isn’t browning: Place the dip under the broiler for 1–2 minutes to achieve a golden top.
- Tomatoes burst too much: Halve the tomatoes and lightly pat them dry before using.
Recommended Equipment & Ingredients
Caprese Ricotta Dip: A Creamy, Cheesy Appetizer Delight
Ingredients
- 1 cup whole-milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 clove garlic minced
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine ricotta, Parmesan, garlic, salt, and pepper. Stir until smooth.
- Spread the ricotta mixture evenly into an oven-safe skillet or baking dish.
- Sprinkle shredded mozzarella over the ricotta base.
- Arrange halved cherry tomatoes on top and drizzle with olive oil.
- Bake for 20–25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.
- Serve warm with your choice of bread or crackers.
