Not only is this warm and melty baked ricotta a delicious way to start any meal, but it also gives you a reason to pick up a jar of crunchy chili oil. We love this infused oil because although there is a slight hint of heat, the majority of flavor comes from crispy bits of fried aromatics like garlic, scallions, and pepper. We recommend serving this dip with a variety of sliced vegetables and pieces of crusty bread to help scoop up every last bite.  

Cheesy Baked Ricotta Dip

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 30 minutes
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  • 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


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.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 30 minutes

Top Zone: Roast at 400°F for 0 minutes

2) 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. 


Nutritional Information per serving (4 servings per recipe): Calories 468, Total Fat 31.5g, Total Carbohydrates 15.6g, Total Sodium 783mg, Total Protein 28.3g

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Alexander Schottky
Alexander Schottky
2 years ago

I made this yesterday for a dinner party and it is absolutely yummy! A huge success. I made Parker House Rolls with it but am sure it will go well with the crusty baguette. The cucumbers and radishes were also great with it. A 10 out of 10!