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BelGioioso Cheese, Inc

 

Three Cheese Dip

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

Three cheese dipThree cheese dip cheeses

 
 
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Ingredients

2 1/2 cups BelGioioso Ricotta con Latte® cheese
1/2 cup BelGioioso Parmesan cheese, grated
1 1/2 cups BelGioioso Fontina cheese, shredded
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes 
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fresh basil, torn, plus more for garnish
1 Tbsp. lemon juice
1 cup cherry tomatoes, halved 
3 Tbsp. extra virgin olive oil
1 baguette, sliced into 1/2 in. pieces

Directions

Preheat oven to 400ºF.

In a large bowl, mix together Ricotta con Latte®, Parmesan, 1 cup Fontina, garlic, crushed red pepper flakes, salt, pepper, basil, and lemon juice. Gently stir in cherry tomatoes and olive oil.

Transfer dip to a small cast-iron skillet or baking dish and top with remaining 1/2 cup Fontina.

Bake 20 to 25 minutes, until bubbly and golden brown.

Garnish with basil and serve with baguette slices.

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