Ricotta White Bean Dip with Roasted Tomatoes
Recipe type: Appetizer
  • 1 15 oz can cannellini beans
  • 1 cup whole milk ricotta cheese
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • roasted tomatoes - see below
  • 2 tablespoons chopped fresh basil, for garnish
  • Roasted Tomatoes
  • 1 pint cherry tomatoes
  • extra virgin olive oil
  • kosher salt
  • black pepper
  1. Preheat oven to 400 degrees.
  2. On a small sheet pan, drizzle tomatoes with olive oil and sprinkle with salt and pepper.
  3. Roast for 30 minutes until tomatoes have popped and are soft and caramelized.
  4. Drain and wash beans and place in the bowl of a food processor. Add ricotta, garlic, lemon juice, lemon zest, and olive oil.
  5. Pulse or blend until smooth and creamy. Add salt and pepper to taste and pulse again to combine, scraping down the sides.
  6. Serve in a wide bowl topped with roasted tomatoes, chopped basil and a drizzle of extra virgin olive oil.
  7. Serve with crackers or pita for dipping.
Recipe by Freutcake at http://www.freutcake.com/in-the-kitchen/ricotta-white-bean-dip-roasted-tomatoes/