Heat broiler. In a medium bow, mix together the ricotta, parsley, thyme, red pepper, 1/2 cup of parmesan, 1/2 tsp salt and 1/4 tsp black pepper.
Transfer to a shallow, broiler-proof 1 quart baking dish, drizzle with the oil and sprinkle remaining tbsp of parmesan. Broil until the top beings to brown, 3-5 minutes. Serve warm with endive.
Serving
Suggestions
The dip can be prepared (but not broiled) up to 1 day in advance. Refrigerate covered until ready to broil.
Originally Submitted
7/1/2012
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