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Ricotta Cannellini Dip

Course Appetizer

Ingredients

  • 1 cup ricotta cheese
  • 1 - 14 ounce can cannellini beans drained
  • 1 tbsp lemon juice
  • 1 tsp chopped garlic chopped
  • 1 tsp fresh rosemary chopped
  • 2-3 tbsp olive oil
  • 1-2 tbsp water

Instructions

  • Blend the ricotta in a food processor with the drained cannellini beans.
  • Add lemon juice, garlic, fresh rosemary and enough olive oil to loosen the mixture. I also added a few tablespoons of water to help it along.
  • Spoon the bean dip into a serving bowl, drizzle with olive oil and top with fresh rosemary.
  • Serve with homemade naan bread - search “naan” for the recipe. Recipe inspired by Epicurious.