Three Cheese Dip
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.