Lasagna Dip
Ingredients
- 1 lb. BelGioioso Whole Milk Ricotta con Latte® cheese
- 5 oz. BelGioioso Parmesan cheese, grated
- 10 oz. BelGioioso Four Cheeses Blend cheese
- 5 oz. BelGioioso Sliced Mild Provolone cheese
- 1 1/2 cups marinara sauce
- 1 tsp. garlic salt
- 3 Tbsp. oregano
- 1 vine-ripened tomato, thinly sliced
Directions
Mix BelGioioso Ricotta con Latte®, Grated Parmesan and 5 oz. of the Four Cheeses Blend with 2 Tbsp. oregano. Spread mixture into the bottom of a 9″ pie pan and top with 5 slices of BelGioioso Mild Provolone.
Spread marinara sauce on top of Provolone and sprinkle remaining 5 oz. of BelGioioso Four Cheeses Blend over marinara sauce. Season tomato slices with garlic salt and add as the top layer, garnishing with remaining 1 Tbsp. of oregano.
Bake at 375°F for 1 hour, until cheese browns. Serve with crackers, toasted bread slices, or breadsticks for dipping.