Warm Ricotta Dip Recipe

Time30m

Serves4

with preserved lemon, Calabrian chili paste, mushrooms, and sourdough toast

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Ingredients

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1
Prepare the Mushrooms
In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes until they are golden brown. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
2
Mix the Dip
In a mixing bowl, combine the sautéed mushrooms and garlic with ricotta cheese, preserved lemon, Calabrian chili paste, salt, and black pepper. Stir until well combined.
3
Warm the Dip
Transfer the mixture to a baking dish and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and slightly golden on top.
4
Serve
Serve the warm ricotta dip with toasted sourdough bread for dipping.