Ricotta and Cannellini Bean Dip
Servings: 4
Total Time: 10 minutes
Ingredients
1 15-ounce can cannellini beans, rinsed and drained
1 garlic clove, peeled and chopped
1 TBSP fresh lemon juice
1/4 cup fresh parsley leaves
1 cup whole milk ricotta cheese
2 TBSP plus 1 TBSP olive oil
salt & pepper
pita chips, crackers, and/or vegetables for serving
Directions
1. Add the cannellini beans, garlic, lemon juice, and parsley to a food processor and blend until smooth. Add the ricotta to the food processor and blend until well combined.
2. Scrape mixture into a bowl and stir in 2 TBSP of olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with extra salt and pepper if needed. drizzle the top with the remaining 1 TBSP of olive oil. Serve with pita, crackers or fresh cut veggies.
2. Scrape mixture into a bowl and stir in 2 TBSP of olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with extra salt and pepper if needed. drizzle the top with the remaining 1 TBSP of olive oil. Serve with pita, crackers or fresh cut veggies.
