Hot Ricotta Dip

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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)

kosher salt and black pepper

1 tablespoon olive oil

8 heads green and red endive, leaves separated

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