Hot Ricotta Dip
Serves 20|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
