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Compliments of Martha over at Seaside Simplicity I bring you her Baked Ricotta Dip. I have found A LOT of uses for the leftovers also. And yes, with just two of us there ARE leftovers. 

The first time I used the leftovers as a thin layer in my Ravioli Lasagna between the first layer of ravioli and the meat sauce.  Next time I will make a batch in a large flat baking dish that can be easily transferred to a thin layer in the lasagna.

The second time I added some leftover Cara Mia Artichoke Bruschetta from Star and 8 ounces of tomato sauce. I then served it over some simple pan seared chicken breast for a complete meal.

• Preheat oven to 400°.
• Mix all ingredients together.
• Pour into a 8″ greased baking dish.
• Sprinkle with additional Italian seasoning and bake about 40 minutes or until bubbly and golden brown.
• Serve with Crostini or sourdough chunks.

• If you don’t like garlic, it can be completely omitted or decreased in amount and you’ll still have a delicious warm cheesy dip.
• If you love a good strong garlic flavor like we do, mix an additional 4-6 cloves of minced garlic with a tablespoon of olive oil or avocado oil and pour over the top for the last 10 minutes of baking time.
• For a slightly sweet version, omit garlic and Italian seasonings and add a tablespoon of a good QUALITY honey, with additional honey to drizzle on top, great for brunch!

• Cut French bread in 1/2 inch thick slices.
• Brush both sides with olive or avocado oil.
• Sprinkle with Italian seasoning (optional).
• Bake at 400° for 3 minutes, flip and bake an additional 2-3 minutes. 

NOTES:

I didn’t have any crostini, but did have some good sourdough bread that was beginning to stale so used that and it was great!