Hot Ricotta Dip (Real Simple)

By contessawannabe

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

Preparation

Step 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.
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.