Clinton creates a quick and delicious recipe using ricotta cheese!
BAKED RICOTTA DIP
1 cup fresh ricotta
1 tablespoon fresh oregano (chopped, divided)
1/4 cup pine nuts
1/4 cup currants
2 tablespoons olive oil
1/2 cup store-bought marinara sauce
1/2 cup fresh mozzarella (shredded)
1/4 cup parmigiano-reggiano (grated)
1 loaf ciabatta (torn into pieces, to serve)
Kosher salt and freshly ground black (to taste)
Preheat the oven to broil.
In a medium bowl, add the ricotta, 1/2 of the oregano, pine nuts, currants and olive oil and stir to combine. Season with salt pepper.
Into a 6-inch cast iron skillet, add the marinara sauce. Dollop the ricotta mixture on top of the sauce and spread in an even layer. Top with the shredded mozzarella and parmigiana. Place in the oven to broil until golden and warmed through, about 5 minutes. Garnish with oregano and serve with the torn ciabatta.
Tip: If you are hosting a party, make 2 dips so you can swap out for a fresh dip halfway through the party.