Hot Ricotta Cheese Dip with Garlic and Thyme

Hot Ricotta Cheese Dip with Garlic and Thyme

Ingredients

How to Prepare

3 Cups (32 ounces) Whole Milk Ricotta Cheese

 

¾ cup Parmesan Reggiano or Parmesan Cheese (grated)

 

¼  tsp  Hot Red Pepper Flake

 

1 Clove Garlic

 

2 ½ – 3 tsp Fresh Thyme 

(If dry Thyme only 1 ½ tsp)

 

¼ cup freshly chopped Parsley

(If dry Parsley use half measurement)

 

4 medium sized Endive

(used as scoop for dip)

 

½ tsp Pink Himalayan Salt

 

½ tsp Fresh Ground Pepper

 

1-2 tbsp Vito and Joe’s Extra Virgin Olive Oil

  1. Preheat oven to 375 degrees
  2. Use medium/large oven safe serving dish
  3. All ingredients can be mixed inside oven safe serving dish
    1. Add Whole Milk Ricotta Cheese
    2. Add ¼ tsp Hot Red Pepper
    3. Add ½ tsp of salt 
    4. Add ½ tsp of freshly ground pepper
    5. Add ¼ cup Parmesan Cheese (Grated)
    6. Add 2 ½ – 3 tsp Thyme leaves
    7. Add 1 clove garlic  
      (Use garlic press)
    8. Add ¼ cup  Parsley
      (Chopped)
    9. Add 1-2 tbsp Vito and Joe’s Extra Virgin Olive Oil
  4. Mix – Stir slowly  
    (2 minutes)
  5. Use mini spatula to scrape edges
    (will reduce burning)
  6. “Drizzle” Vito and Joe’s Extra Virgin Olive Oil on top
  7. Grated Parmesan Cheese on top
  8. Place oven safe serving dish on middle rack 
  9. In oven on 375 for 15-20 minutes
  10. Last 10 minutes use upper broil to crisp the top of dip
    (Keep an eye on dish!)
  11. Cut bottom of endive 
  12. Separate endive leaves into colander
  13. Rinse endive leaves in cold water 
  14. Place endive in refrigerator
  15. Let cool for 15- 20 minutes  

    ENJOY and subscribe for more!

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