Baked Ricotta Dip

Baked Ricotta Dip with Hot Honey Marinara and Candied Pistachio Gremolata

Looking to be the MVP at your next party? This creamy, cheesy dip is sure to be a hit and win you some major points. The Candied Pistachio Gremolata adds fresh flavour, crunch, and if we’re being honest, sounds pretty fancy. Great for dinner parties, holidays, and sharing with friends.

Prep Time: 15 minutes Total Time: 40 minutes
Serves
6 to 8

Ingredients

Baked Ricotta Dip:
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup whipping cream
  • 1 tsp chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/3 cup Sauz Hot Honey Marinara
Candied Pistachio Gremolata:
  • 2 tbsp sugar
  • 2 tsp honey
  • ¼ cup chopped pistachios
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 1 tsp lemon zest
  • 1/4 tsp flaky sea salt
  • 1 tbsp olive oil
  • 1 crusty baguette, sliced and toasted

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Prep Time: 15 minutes Total Time: 40 minutes
Instructions:
  1. Preheat oven to 400°F. Combine ricotta with mozzarella, Parmesan, whipping cream, thyme, garlic, and salt until smooth. Transfer mixture to a 4-cup baking dish (a glass pie dish should do the trick). Dollop sauce in spoonfuls over top and swirl using a skewer, small spoon, or that wooden chopstick that’s been hiding in your drawer since your last takeout. Bake for 15 to 18 minutes, or until edges are golden brown and bubbly. Let stand for 5 to 10 minutes before serving.
  2. Meanwhile, heat a small skillet over medium-low heat. Add sugar and honey to skillet and cook, stirring until smooth and syrupy, and consistency is foamy with large bubbles. Add pistachios and stir until well-coated. Transfer to parchment paper-lined tray and let sit until cooled and set. Crumble candied pistachios into small bowl and toss with parsley, basil, lemon zest, and sea salt.
  3. Sprinkle Candied Pistachio Gremolata evenly over ricotta mixture and drizzle with olive oil. Serve dip with sliced baguette for dipping and schmearing.
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