Cream Cheese Dip Baguette Cups
Cream cheese dip baguette cups are an easy vegetarian appetizer made by mashing feta and ricotta into a soft, herby filling, then spooning it into little cups cut from sliced baguette. They come together in about 15 minutes, need no baking, and look far fancier than the effort they take, which makes them perfect for parties, brunches, or a quick savory snack.
I love cooking for parties. I always try new recipes and love to get inspiration from Pinterest, but I don’t like cooking complicated dishes, because I don’t want to be tired before the guests even arrive. I saw this cream cheese dip cups idea somewhere on Pinterest, but there was no actual link to the original recipe, so I improvised, and this version has been my go-to easy appetizer ever since.
What goes into the filling
The base is a simple two-cheese mix: feta for the salty, tangy backbone and ricotta for creaminess and body. Mashing them together with a fork gives you a spreadable filling without needing a food processor. Because feta is already salty, taste before you add more salt so the dip does not tip over. The fun part is dividing the base into three bowls and seasoning each one differently, so you end up with a colorful trio from a single batch. The recipe uses scallions, fresh dill and parsley, sweet paprika, a pinch of turmeric for color, and poppy seeds, with carrot and red bell pepper for garnish.
How to cut and fill the baguette cups
Slice the baguettes diagonally so each piece is roughly 5cm tall, which gives you a little edge to hold the filling like a cup. A slightly day-old baguette actually works better here than a very fresh one, because firmer bread holds its shape and does not squash when you press the filling in. Spoon or pipe the cheese mixture into each cup, then garnish with finely diced carrot and red bell pepper, a sprinkle of poppy seeds, or a few chopped herbs. There are so many ways you can make this recipe, so be creative: try different spices mixed with the cheese and different veggies for garnish, anything you like.
Tips for the best texture and flavor
- Drain very wet ricotta for a few minutes if it looks watery, so the filling stays thick enough to mound into the cups.
- Let the cheese mix sit for 10 to 15 minutes after seasoning, which gives the herbs and paprika time to bloom and the flavor to come together.
- Fill the cups as close to serving as you can, so the bread stays crisp and does not go soft from the moisture in the cheese.
- For a vegan version you can swap the dairy cheeses for plant-based ones; my homemade vegan cheese and other vegan cheese recipes are good starting points to adapt the filling.
Make-ahead, storage, and what to serve alongside
You can make the cheese filling up to a day ahead and keep it covered in the fridge, then cut and fill the baguette cups shortly before serving so the bread stays crisp. Leftover filling keeps for 2 to 3 days in an airtight container and is also lovely spread on toast or crackers. These cups are great as part of a bigger appetizer spread: serve them next to my red lentil creamy pate and a warm stuffed bread with cheese and herbs, or alongside a comforting bowl of cream of mushroom soup for a relaxed brunch table.
If you make these little cups, I would love to know how they turned out: rate the recipe and leave a comment telling me which spice combo for the three bowls became your favorite, or what you garnished them with.
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Cream Cheese Dip Baguette Cups
Ingredients
- 3 baguettes I used 15cm long baguettes – you can use longer baguettes too, it doesn’t matter really
- 1 cup feta cheese
- 2 cups ricotta cheese
- salt to taste
Cheese Dip no. 1:
- ¼ cup scallions chopped
- 1 Tbsps dill chopped
- 2 pinches turmeric – for garnish
Cheese Dip no. 2:
- 2 tsps sweet paprika
- 2 Tbsps parsley chopped
Cheese Dip no. 3:
- 1 tsp poppy seeds
- 2 Tbsps parsley chopped
Garnish:
- ¼ carrot
- ¼ red bell pepper
- 1 scallion
- 2 tsp dill
Instructions
- In a large bowl, mix feta cheese with ricotta. Mash using a fork. Add sea salt, to taste.
- Divide to composition into 3 separate bowls.
- Add the preferred spices in each bowl and mix well. (see ingredients)
- Cut baguettes diagonally (see the photos). Each cup must be approx. 5cm tall.
- Stuff the baguette cups and garnish them as you please!
Frequently Asked Questions
They are vegetarian, not vegan. The filling is built from feta and ricotta, both dairy cheeses. To make a vegan version, swap the feta and ricotta for plant-based cheeses and check that the bread you use contains no dairy.
The filling is a mix of feta and ricotta, mashed together with a fork. Feta brings a salty, tangy flavor while ricotta adds creaminess and a soft, spreadable texture. Because feta is already salty, taste before adding any extra salt.
Slice the baguettes diagonally so each piece is about 5cm tall, which leaves a little edge that holds the filling like a small cup. A slightly day-old baguette holds its shape better than a very fresh one and is less likely to squash when you press the filling in.
Yes. Make the cheese filling up to a day in advance and keep it covered in the fridge. For the best texture, cut and fill the baguette cups shortly before serving so the bread stays crisp instead of going soft from the moisture in the cheese.
The leftover cheese filling keeps for 2 to 3 days in an airtight container in the fridge and is also good spread on toast or crackers. Filled cups are best eaten the same day, since the bread softens once the filling sits in it.
They work well as part of an appetizer spread alongside a creamy pate, a warm cheese-and-herb stuffed bread, or a bowl of soup for a brunch table. You can also vary the garnishes and spice mixes so the same batch offers several different flavors.
There are just great for a summer party. Everyone loved them! 🙂
Glad you liked the recipe! 🙂
Great!
Looks good!