Ingredients

• 32 ounces (about 3 cups) whole milk ricotta cheese

• 3/4 cup grated Parmesan Reggiano cheese

• 1/4 teaspoon hot red pepper flakes

• 1 clove of garlic

• 2-3 teaspoons of fresh thyme (or 1-1.5 teaspoons of dried thyme)

• 1/4 cup freshly chopped Italian flat-leaf parsley (or 2 tablespoons dried parsley)

• 4 medium-sized Belgian endive

• 1/2 teaspoon pink Himalayan salt (or your preferred salt)

• Freshly ground black pepper

• Vito and Joe's Olive oil, for drizzling

• Extra Parmesan cheese, for toppingl

How to Prepare

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In an oven-safe dish, preferably one you plan to serve the dip in, add the whole milk ricotta cheese.

3. Sprinkle the red pepper flakes on top of the ricotta cheese.

4. Season with pink Himalayan salt (or your preferred salt) and freshly ground black pepper.

5. Add the grated Parmesan Reggiano cheese to the mixture, using a microplaner for a finer grind.

6. Strip the leaves from the fresh thyme stems and add them to the mixture. If using dried thyme, add 1-1.5 teaspoons.

7. Crush a garlic clove and add it to the mixture.

8. Stir all the ingredients in the dish until well combined.

9. Drizzle a tablespoon or two of olive oil over the top of the mixture.

10. Finish it off with a sprinkle of extra Parmesan cheese.

11. Place the dish in the preheated oven on the middle rack and bake for 15-20 minutes. For the last 10 minutes, switch the oven to broil to brown and crisp up the top of the dip. Keep a close eye to avoid burning.

12. While the dip is baking, clean and prepare the Belgian endive by cutting off the bottoms and separating the leaves. Rinse them in cold water and refrigerate until ready to serve.

13. Once the dip is golden brown and bubbling, remove it from the oven and let it cool for about 15 minutes.

14. Serve the hot ricotta dip with the Belgian endive leaves for dipping. Enjoy!