5 from 3 votes

Baked Cherry Tomato, Goat Cheese and Ricotta Dip

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
This is a popular dip from our cookbook, Bountiful and after making it once, you might want to double the batch for your next party, like we did on our images and video. A double batch fits perfectly in a 2-quart baking dish. Just bake for an extra 10 minutes or so. Be prepared for everyone to gobble it up quicker than you realize. Though it looks amazing and bubbly hot out of the oven, make sure to let it cool for at least 30 minutes before eating. The cherry tomatoes are piping hot-bombs-of-juicy-steam!


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


  1. Preheat the oven to 350°F (175°C). Lightly oil a 5-6 inch (12-15cm) square baking dish.
  2. In a small bowl, combine 1 tablespoon of the olive oil with the tomatoes. Set aside.
  3. In a medium bowl, mix together the ricotta, remaining 2 tablespoons oil, parsley, sea salt, lemon zest and lemon juice.
  4. Fold the goat cheese into the ricotta mixture.
  5. 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.
  6. 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).
  7. Serve with warm bread or crackers.

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