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Ricotta Con Latte Three-Cheese Dip

Servings: 8


  • 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 Tbs. lemon juice
  • 1 cup cherry tomatoes, halved
  • 3 Tbs. extra virgin olive oil
  • 1 baguette, sliced into 1/2-in. pieces


  • 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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Reviews (1 review)

  • LVermandel | 03/21/2022

    Easy and delicious. Definitely plan to make again.

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