Cheesy Baked Ricotta Dip With Chili Oil | CookOS

Cheesy Baked Ricotta Dip

Name: Cheesy Baked Ricotta Dip With Chili Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz whole milk ricotta; 3 oz shredded parmesan cheese; 3 oz shredded mozzarella cheese; 2 cloves garlic, grated; 2 scallions chopped, whites and greens divided; 2 tablespoons crunchy chili oil; ½ baguette, cut into ½" slices on the bias; 1 english cucumber, cut into ¼" slices on the bias; 6 radishes, cut into ¼" slices

This warm, melty baked ricotta dip combines whole milk ricotta with parmesan and mozzarella, finished with a crunchy chili oil topping that brings crispy garlic, scallions, and heat. It's an elegant appetizer that works equally well with crusty bread or fresh vegetables.

🌍Italian 🥗Vegetarian 🏷️Ricotta 🏷️Dip 🏷️Appetizer 🏷️Cheese Chili oil

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

16 oz whole milk ricotta
3 oz shredded parmesan cheese
3 oz shredded mozzarella cheese
2 cloves garlic, grated
2 scallions chopped, whites and greens divided
2 tablespoons crunchy chili oil
½ baguette, cut into ½" slices on the bias
1 english cucumber, cut into ¼" slices on the bias
6 radishes, cut into ¼" slices

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Instructions

1
In a Suvie pan, mix together 16 oz whole milk ricotta, 3 oz shredded parmesan, 3 oz shredded mozzarella, 2 cloves garlic, and scallion whites. Load the pan into the bottom of your Suvie, input settings, and cook now.
2
Cook using Suvie settings: Bottom Zone: Roast at 400°F for 30 minutes, Top Zone: Roast at 400°F for 0 minutes
3
After the cook, remove the pan from your Suvie and stir. Drizzle 2 tablespoons of crunchy chili oil over the dip and sprinkle with remaining green scallions. Serve with baguette, cucumber, and radish slices.

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Tips & Notes

Pro tips

Don't overmix the ricotta base—fold ingredients gently to maintain a light, airy texture rather than making it dense.
Divide scallion whites and greens: whites go into the dip mixture, greens are reserved for garnish to add color and fresh onion notes.
Slice the baguette on a bias and toast it lightly to prevent sogginess and add structure for scooping.
Add the chili oil just before serving to preserve the crunch; the heat from the warm dip will enhance its flavors without cooking off the crispy bits.

Substitutions

Whole milk ricotta → part-skim ricotta (slightly less creamy but works)
Mozzarella → fontina or provolone (sharper, more complex flavor)
Grana padano → Parmigiano-Reggiano (interchangeable, similar nutty profile)
English cucumber → zucchini ribbons or celery (for texture variety)

Storage & make-ahead

Store leftover dip in an airtight container in the refrigerator for up to 3 days; reheat gently in a 325°F oven for 8–10 minutes and add fresh chili oil before serving.

Common Questions

Can you make this dip ahead of time?

Yes. Prepare the ricotta mixture up to 1 day ahead and refrigerate. Bake just before serving, adding an extra 2–3 minutes if starting from cold.

What kind of chili oil should I use?

Look for crunchy chili oil with crispy fried bits of garlic, scallions, and peppers for maximum texture and flavor. Brands like Calabrian or homemade versions work best.

Can you substitute the cheeses?

Ricotta is essential for texture, but you can swap mozzarella for provolone or fontina, or use grana padano instead of parmesan.

How long does this stay warm for serving?

Keep the dip warm in a low oven (200°F) for up to 30 minutes. Transfer to a serving dish if needed and drizzle with additional chili oil before guests arrive.