Directions
In a food processor, blend the cannellini beans, olive oil, ricotta, lemon juice, garlic, and rosemary until smooth and creamy. Season with salt and black pepper to taste. If itâ's too thick, add a splash of water or an extra drizzle of olive oil. Garnish with extra rosemary before serving. Serve with veggies, or spread on crostini. Serves 4-6.
Creamy Cannellini & Ricotta Dip
Prep: 5 min Servings: 4-6
This smooth and flavorful Cannellini Bean Dip is a delicious blend of creamy ricotta, garlic, and fragrant rosemary. A touch of lemon brightens the dip, making it perfect for spreading on toasted bread or serving with fresh vegetables.
Ingredients
- 1 can Cento Cannellini Beans (15.5 oz)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Ricotta Cheese
- 1/2 lemon Lemon, juiced
- 1 clove Garlic
- 1 tsp Fresh Rosemary, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- In a food processor, blend the cannellini beans, olive oil, ricotta, lemon juice, garlic, and rosemary until smooth and creamy. Season with salt and black pepper to taste. If itâ's too thick, add a splash of water or an extra drizzle of olive oil. Garnish with extra rosemary before serving. Serve with veggies, or spread on crostini. Serves 4-6.
