Skip to main content
Recipes

Spicy Baked Ricotta and Pepper Dip

By FarmToFork
Image may contain Food Pizza Bread Plant Toast French Toast and Breakfast

The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.

Recipe information

  • Yield

    8

Ingredients

1

large egg

2

cups ricotta cheese

1

1/2 cups grated low moisture mozzarella cheese

1

/4 cup grated Parmesan cheese

2

tsp. brine from pepperoncini peppers, plus 1/4 cup thinly sliced pepperoncini

Red pepper flakes

1

small garlic clove

Kosher salt and freshly ground black pepper

3

/4 cup FarmToFork Spicy Marinara Sauce, (from one 23.5 oz. jar)

2

medium roasted red bell peppers, diced (3/4 cup)

Extra-virgin olive oil, for brushing

Crostini, for dipping

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. In a medium bowl, beat the egg. Add the ricotta, mozzarella, Parmesan, thyme, the pepperoncini brine, and a large pinch of red pepper flakes. Using a micro plane, grate the garlic into the bowl with the cheese, stir to combine. Season with salt and pepper.

    Step 2

    Brush an 8-inch skillet or small baking dish with oil. Dollop spoonfuls of the ricotta mixture into the prepared skillet. Bake until golden and puffed, about 30 minutes.

    Step 3

    In a small bowl, combine the tomato sauce with the roasted pepper.

    Step 4

    Remove skillet from oven and spoon remaining tomato sauce mixture over top. Return to oven to heat sauce, about 5 minutes more.

    Step 5

    Let cool slightly, then top with sliced pepperoncini, sprinkle with more red pepper flakes, and serve warm with crostini for dipping.