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Baked Ricotta and Red Pepper Dip Recipe


Ricotta Red Pepper Dip1500.jpg


© Image 2014 Jennifer Meier
A simple dip that I like to serve with tortilla or pita chips. For even more flavor, consider adding a little bit of cayenne pepper, cumin or minced garlic.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 2 cups of dip


  • 2 roasted red peppers
  • 1 cup ricotta cheese
  • 1 cup crumbled feta cheese (about 4 ounces)


Preheat oven to 425 F

In a food processor blend the roasted red peppers until as smooth as possible.

Add the ricotta and feta to the food processor. Process until well blended.

Scrape the dip into a small baking pan.

Bake for 35 minutes or until the dip is completely warm.

Serve with tortilla chips, pita chips, crackers, or baguette.

How to Roast a Bell Pepper

Place the pepper directly over or under a flame, either on top of a gas stove or under a broiler. Roast each side of the pepper until completely black. Place the hot, blackened pepper in a sealed plastic bag, paper bag or covered dish. This will help steam the skin off. After ten minutes, if the pepper is cool enough gently rub and peel the black skin off. Cut open the pepper and remove the seeds.

A Visual Guide to Roasting Peppers

How to Cut and Core Peppers Before Roasting

More Red Bell Pepper Dips and Spreads

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