Hot Ricotta Dip

Hot ricotta dip
Dwight Eschiliman
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Serves 20
preparation
10
minutes
cooking
10
minutes

Ingredients

2
15-ounce containers ricotta
1/4
cup
chopped fresh flat-leaf parsley
2
teaspoons
fresh thyme leaves
1/4
teaspoon
crushed red pepper
1/2
cup
plus 1 tablespoon grated Parmesan (2 ounces)
kosher salt and black pepper
1
tablespoon
olive oil
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.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 129
  • 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
What does this mean? See Nutrition 101.

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