Creamy Ricotta &
White Bean Dip

For a cooling, creamy dip to keep you full of beans – grab a vege stick and dig right in.

Prep
15 Mins
Chill
60 Mins
Ready In
75 Mins
Serves
6

What you need

  • 400g can butter beans, drained and rinsed
  • 250g tub Perfect Italiano™ Ricotta
  • 1 clove garlic, crushed
  • 1 tsp lemon rind, grated
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp fresh flat leaf parsley leaves,
  • Salt & freshly ground black pepper, to taste
  • Extra virgin olive oil, for drizzling
  • Extra parsley leaves, for garnish

Here's how it's done

  1. Blend beans, ricotta, garlic, lemon rind, juice, oil, and parsley in a food processor until smooth. Season to taste.
  2. Pour dip into serving dish and refrigerate for at least one hour (or overnight if you can).
  3. To serve, drizzle extra virgin olive oil over the top before generously sprinkling with parsley and a good grind of black pepper.

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