Check out what our friends over at Midwest Living suggested about this recipe:
“Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.”
I served this only with baguette slices, but I can just imagine how yummy it would be with veggies as well. I encourage you to try it and if you like it, leave a comment below and let us know how it was! I always enjoy hearing from you guys. If there is anything you would do to make this dip better, just let me know!
Ingredients
1 15 – 16 – ounce container whole milk ricotta cheese
3 ounces Parmesan cheese, finely shredded (3/4 cup)
1/4 cup snipped fresh basil
2 tablespoons snipped fresh oregano
2 tablespoons snipped fresh chives
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon cracked black pepper
1 teaspoon olive oil (optional)
1 8 – ounce loaf baguette-style French bread, cut into 1/4-inch-thick slices
Assorted vegetable dippers
Instructions
For spread: In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt and pepper. (If the spread seems a little dry, stir in olive oil.)
Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.
For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425 degrees F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside.
Serve spread with cooled toast slices and vegetable dippers.
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Quick Tip: Use grated Parmesan cheese instead of shredded if that is what you have on hand…Just add a little more, because it might need more flavor.
Thank you to Midwest Living for this tasty recipe!
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