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Hot Ricotta Dip

Hot ricotta dip
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Serves 20| Hands-On Time: | Total Time:



  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.
By December, 2010

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

Snapware Glass Lock Container
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.