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Hot Ricotta Dip
- 2 15-ounce containers ricotta
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon crushed red pepper
- 1/2 cup plus 1 tablespoon grated Parmesan (2 ounces)
- 1 tablespoon kosher salt and black pepper
- 8 olive oil
Directions:View on Real Simple
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