Hot Ricotta Dip
Serves 20|
Hands-On Time:
10m
|
Total Time:
10m
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
- 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.
- 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.
Nutritional Information
- Per ServingServing Size: 3 tablespoons
- Calories 129
- Fat 8g
- Sat Fat 4g
- Cholesterol 24mg
- Sodium 186mg
- Protein 9g
- Carbohydrate 8g
- Sugar 1g
- Fiber 6g
- Iron 2mg
- Calcium 241mg
What does this mean? See Nutrition 101.
Quick Tip
To make ahead: The dip can be prepared (but not broiled) up to 1 day in advance. Refrigerate covered until ready to broil.
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