Hot Ricotta Dip

hot-ricotta-dip
Photo by Dwight Eschiliman
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  • Serves 20
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 129 calories
    • Fat 8 g
    • Sat Fat 4 g
    • Cholesterol 24 mg
    • Sodium 186 mg
    • Protein 9 g
    • Carbohydrate 8 g
    • Sugar 1 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 241 mg
  • December 2010

Ingredients

  1. Check 2 15-ounce containers ricotta
  2. Check 1/4cup chopped fresh flat-leaf parsley
  3. Check 2teaspoons fresh thyme leaves
  4. Check 1/4teaspoon crushed red pepper
  5. Check 1/2cup plus 1 tablespoon grated Parmesan (2 ounces)
  6. Check kosher salt and black pepper
  7. Check 1tablespoon olive oil
  8. Check 8 heads green and red endive, leaves separated

Directions

  1. Heat broiler. In a medium bowl, mix together the ricotta, parsley, thyme, red pepper, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Transfer to a shallow, broilerproof 1-quart baking dish, drizzle with the oil, and sprinkle with the remaining tablespoon of Parmesan. Broil until the top begins to brown, 3 to 5 minutes. Serve warm with the endive.