Monday, August 20, 2007
Italian Dip with Crostini

Print a PDF of this recipe here.

1 cup ricotta cheese
1 cup Fontina cheese, grated
1/4 cup chopped fresh spinach
3 tablespoons chopped fresh herbs (I used basil and oregano)

Mix all together and bake at 350 for 15 minutes. Drizzle a little extra virgin olive oil over the top and cracked black pepper. Serve with crostini for dipping.

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