This creamy ricotta artichoke dip combines the richness of fresh ricotta cheese with tender marinated artichokes, creating an irresistible appetizer that’s perfect for entertaining. Our ricotta artichoke dip delivers restaurant-quality flavor with simple ingredients you can find at any grocery store, making it the ideal crowd-pleaser for your next gathering.
Recipe Info
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
Cheese Base
| Ingredient | Amount |
|---|---|
| Fresh ricotta cheese | 1 cup |
| Cream cheese, softened | 4 oz |
| Parmesan cheese, grated | ½ cup |
| Mozzarella cheese, shredded | ½ cup |
Artichoke & Aromatics
| Ingredient | Amount |
|---|---|
| Marinated artichoke hearts | 1 (14 oz) jar, drained and chopped |
| Garlic cloves, minced | 3 cloves |
| Yellow onion, finely diced | ¼ cup |
| Fresh lemon juice | 2 tablespoons |
Seasonings & Herbs
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Fresh basil, chopped | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Red pepper flakes | ¼ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Preheat your oven to 375°F (190°C). This temperature ensures the ricotta artichoke dip will bubble beautifully without browning too quickly on top.
Step 2: Remove cream cheese from refrigerator 30 minutes before cooking to soften naturally. Room temperature cream cheese blends smoother and prevents lumps in your final dip.
Step 3: Drain the marinated artichoke hearts in a fine-mesh strainer, pressing gently with paper towels. Excess liquid will make your dip watery, so thorough draining is crucial.
Step 4: Chop the drained artichoke hearts into bite-sized pieces, roughly ½-inch chunks. Uniform pieces ensure even distribution throughout your ricotta artichoke dip.
Phase 2: Building the Base (8 minutes)
Step 5: Heat olive oil in a large skillet over medium heat. The oil should shimmer but not smoke – this indicates the perfect temperature for sautéing.
Step 6: Add diced onion to the heated oil and cook for 3-4 minutes until translucent. Stir occasionally to prevent sticking and ensure even cooking.
Step 7: Add minced garlic to the onions and cook for another 30 seconds until fragrant. Warning: Garlic burns quickly, so watch carefully and stir constantly during this step.
Step 8: Remove skillet from heat and let the onion-garlic mixture cool for 2 minutes. This prevents the hot mixture from curdling the cheese in the next phase.
Phase 3: Cheese Mixture Assembly (5 minutes)
Step 9: In a large mixing bowl, combine ricotta cheese and softened cream cheese. Use a wooden spoon or rubber spatula to blend until smooth and creamy.
Step 10: Add the cooled onion-garlic mixture to the cheese base, stirring gently to incorporate. The mixture should look uniform with no streaks.
Step 11: Fold in chopped artichoke hearts, fresh basil, oregano, red pepper flakes, salt, and pepper. Mix until all ingredients are evenly distributed throughout the ricotta artichoke dip.
Step 12: Taste and adjust seasoning as needed. The mixture should be well-seasoned since baking will mellow the flavors slightly.
Phase 4: Final Assembly and Baking (7 minutes prep, 25 minutes baking)
Step 13: Transfer the ricotta artichoke dip mixture to a greased 8×8-inch baking dish or similar-sized oven-safe dish. Spread evenly with a spatula.
Step 14: Sprinkle grated Parmesan cheese evenly over the top, followed by shredded mozzarella. This creates a golden, bubbly cheese crust.
Step 15: Drizzle fresh lemon juice over the cheese topping. The acid brightens the rich flavors and prevents the top from becoming overly heavy.
Step 16: Bake for 25-30 minutes until the top is golden brown and the dip is bubbling around the edges. Visual cue: The surface should be set and lightly browned.
Step 17: Remove from oven and let rest for 5 minutes before serving. This resting period allows the dip to set slightly and prevents burns from the molten cheese.
Chef’s Notes
Artichoke Quality Matters: Choose marinated artichoke hearts packed in oil rather than brine for richer flavor in your ricotta artichoke dip. The oil adds depth while brine can make the mixture too salty.
Cheese Temperature Tips: Always use room temperature cheeses for the smoothest blend. Cold ricotta creates lumps that are difficult to eliminate once baked.
Make-Ahead Strategy: Assemble your ricotta artichoke dip up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 extra minutes to baking time if starting from cold.
Serving Temperature: This dip is best served warm but not scorching hot. The flavors develop beautifully at serving temperature, and you’ll avoid burnt tongues.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 18g
- Carbohydrates: 8g
- Fat: 21g
- Fiber: 3g
- Sodium: 520mg
Creative Variations
Mediterranean Ricotta Artichoke Dip: Add sun-dried tomatoes, Kalamata olives, and fresh oregano for a Greek-inspired twist. This variation pairs beautifully with pita chips and fresh vegetables.
Spicy Jalapeño Version: Incorporate diced jalapeños and a pinch of cayenne pepper for heat lovers. The creamy ricotta base balances the spice perfectly.
Protein-Packed Addition: Fold in cooked, crumbled Italian sausage or diced prosciutto for a heartier appetizer. This transforms your ricotta artichoke dip into a substantial party dish.
Spinach Integration: Mix in frozen spinach (thawed and drained) to create a classic spinach artichoke variation. For more inspiration on ricotta-based appetizers, try this whipped ricotta and hot honey dip for your next gathering.
Storage & Reheating
Refrigeration: Store leftover ricotta artichoke dip in an airtight container for up to 4 days in the refrigerator. The flavors actually improve after a day as they meld together.
Freezing Guidelines: This dip freezes well for up to 2 months. Thaw completely in refrigerator before reheating to prevent separation.
Reheating Methods: Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave in 30-second intervals, stirring between each interval.
Serving Fresh: For best texture and flavor, consume within 2 hours of initial baking when served at room temperature.
Troubleshooting Common Issues
Problem 1: Watery Dip Solution: Always drain artichokes thoroughly and avoid using brine-packed varieties. If your dip seems thin, add an extra 2 tablespoons of cream cheese and bake an additional 5 minutes.
Problem 2: Lumpy Cheese Mixture Solution: Ensure all cheeses are at room temperature before mixing. If lumps persist, blend briefly with an immersion blender or whisk vigorously.
Problem 3: Burnt Top Before Center Heats Solution: Cover with foil after 15 minutes of baking if browning too quickly. Reduce oven temperature to 350°F and extend cooking time.
Problem 4: Bland Flavor Solution: Season generously with salt and add more lemon juice. Fresh herbs brighten the overall taste significantly.
Problem 5: Dip Separates While Baking Solution: This usually indicates temperature shock. Always let hot ingredients cool before adding to cheese mixture, and bake at steady temperature.
Equipment Essentials
- 8×8-inch baking dish (glass or ceramic works best)
- Large mixing bowl for combining ingredients
- Medium skillet for sautéing aromatics
- Fine-mesh strainer for draining artichokes
- Sharp knife for chopping ingredients
- Measuring cups and spoons
- Rubber spatula for folding ingredients
- Cheese grater for fresh Parmesan
Shopping List by Store Section
Dairy Section
- Fresh ricotta cheese (1 container)
- Cream cheese (1 package, 8 oz)
- Fresh mozzarella or pre-shredded (½ cup needed)
- Parmesan cheese block for grating
Produce Section
- Fresh garlic (1 head)
- Yellow onion (1 medium)
- Fresh lemons (2 lemons)
- Fresh basil (1 package)
Pantry/Condiment Aisle
- Marinated artichoke hearts (1 jar, 14 oz)
- Extra virgin olive oil
- Dried oregano
- Red pepper flakes
- Salt and black pepper
Success Secrets
1. Temperature Control: Room temperature ingredients blend seamlessly, creating the silky texture that makes this ricotta artichoke dip irresistible.
2. Proper Drainage: Thoroughly draining artichokes prevents watery dip. Press between paper towels and let sit for 10 minutes for best results.
3. Seasoning Balance: Taste before baking and adjust salt levels. The cheese provides saltiness, but artichokes and ricotta need enhancement.
4. Golden Top Technique: For the perfect golden crust, place under broiler for 2-3 minutes at the end of baking time, watching carefully to prevent burning.
5. Serving Strategy: Let the dip rest 5 minutes after baking for optimal consistency. Serve with toasted baguette slices, pita chips, or fresh vegetables. Consider pairing with other ricotta creations like this ricotta bruschetta for a complete Italian-inspired appetizer spread.
