Baked Tomato Goat Cheese Dip Recipe with Ricotta (2024)

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by Todd + Diane

This baked tomato goat cheese dip will be a hit at your next outdoor party. It’s loaded with cherry tomatoes on top and warm, melted goat cheese and ricotta.

Everyone who comes to our house for dinner or shows up on-set to one of our studio shoot knows that we aren’t kidding when we say “come hungry”. Last week we had clients come to one of our shoots and as always, we give them basic directions, map, call-time info. In that email also said, “come hungry”. Even our neighbors who come over for dinner ask what they can bring. We tell them to “bring an appetite”.Yes, we’re slightly obsessed with cooking and feeding and we’re even more guilty of having way too many courses. We just can’t help it. We love to feed and it’s our way of showing we that we care. The way we see it is that everyone can bring the leftovers home and they don’t have to cook for a day, or two, or three depending on how ambitious we were in the kitchen. We’re bad, we know and again, we just can’t help it.

Video of this Cheesy delicious tomato goat cheese dip:

When we were working on our cookbook, Bountiful, a few summers ago,there were days of photographing in the backyard with friends and family. It was hard to figure out what recipes to actually cook for the interior photos of the book but one recipe that stood out was this wonderful baked cherry tomato, goat cheese and ricotta dip.

This baked hot tomato goat cheese dip isone of those recipes that everyone loves over and over again. Add a glass of wine (or two) with this dip and it can be a complete dinner for anyone who loves cheese.

As always, we told everyone to come hungry because we made a triple batch of this dip to feed the masses. There we go again, making triple batches of food. In this case, there weren’t any leftovers of this tomato goat cheese dip because it was THAT good.

Friends have learned to take us seriously when we tell them to come hungry and if they don’t, there’s always plan B: take home the leftovers. When making this hot tomato goat cheese dip, it’s going to be very temping to immediately dive into the cheesy goodness you see bubbling before you. But beware! The tomatoes are piping hot-bombs-of-juicy-steam. So unless you want a big blister in your mouth, we caution you to be patient and wait about an hour to let everything cool down to a reasonable eating temperature. After that, eat your hear out!

Happy Summer, while it’s still beautiful outside!

-diane and todd

This recipe story was originally published in 2015 and re-published in 2018 with new photos.

Baked Cherry Tomato, Goat Cheese and Ricotta Dip

Yield: 6 servings

Prep Time: 15 minutes mins

Ingredients

3 Tablespoons (45 ml) olive oil , divided
1/2 pound (227 g) cherry tomatoes
1 cup (246 g) ricotta (preferably whole-milk ricotta)
1 clove (1 clove) garlic , minced
1/4 cup (60 ml) chopped fresh flat-leaf parsley
1/4 teaspoon (1.25 ml) sea salt
Zest of 1 medium lemon
1/2 teaspoon (2.5 ml) fresh lemon juice
8 ounces (227 g) goat cheese , pinched into large chunks (or feta cheese)
bread or crackers , for serving

Instructions

Preheat the oven to 350°F (175°C). Lightly oil a 5-6 inch (12-15cm) square baking dish.
In a small bowl, combine 1 tablespoon of the olive oil with the tomatoes. Set aside.
In a medium bowl, mix together the ricotta, garlic, remaining 2 tablespoons oil, parsley, salt, lemon zest and lemon juice.
Fold the goat cheese into the ricotta mixture.
In the baking dish, layer half the cheese mixture, then add half of the tomatoes. Layer the remaining cheese mixture, then top with the remaining tomatoes. Gently press the top layer of tomatoes into the cheese mixture.
Bake, uncovered, until the cheese is melted and the tomatoes are evenly baked, 25 to 40 minutes. (Cooking time will depend on the thickness of the tomato skins and the depth of the baking dish).
Serve with warm bread or crackers.

Nutrition Information per Serving

Calories: 241kcal, Carbohydrates: 3g, Protein: 12g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 38mg, Sodium: 276mg, Potassium: 149mg, Sugar: 1g, Vitamin A: 970IU, Vitamin C: 12.3mg, Calcium: 145mg, Iron: 1.3mg

Course: Appetizer, Dips, Side Dish, Snack

Cuisine: American

Calories: 241

Our Cookbook

Bountiful: Recipes Inspired by Our Garden

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18 comments on “Baked Cherry Tomato, Goat Cheese & Ricotta Dip”

Stacy — July 18, 2021 @ 9:02 pm Reply

I made this and added extra tomatoes along with some pasta. It was amazing!!! Thanks!!
- Todd + Diane — July 19, 2021 @ 11:06 am Reply
  
  Thanks Stacy! Did you serve it on top of pasta? This dip is a great pasta sauce too! Thanks for sharing.
Adam — July 25, 2020 @ 9:32 am Reply

No where do you mention where to add the garlic. Might want to update.
- — July 29, 2020 @ 2:01 pm Reply
  
  Hi Adam.
  Thanks for catching that. Recipe is now updated.
2pots2cook — September 2, 2019 @ 12:42 am Reply

Absolutely love it. Since the heat is still on over here, it makes a great dinner too. Thank you and enjoy your week 🙂
Tara — September 1, 2019 @ 9:21 am Reply

Everyone LOVED this! It was absolutely heavenly! Just be sure to drain your ricotta or the dip will be a bit watery.
- — September 1, 2019 @ 1:47 pm Reply
  
  Great advice and so glad you enjoyed the dip Tara!
The Foodellers — July 18, 2019 @ 7:51 am Reply

Quick and easy we like it!