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Ricotta and White Bean Dip

Thinking about this dip is making us hungry and ready to dig in! Garnished with deliciously roasted vegetables for an amazing depth of flavor.

Servings: 6   |    Prep: 10 mins   |    Cook: 30 mins


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 DaVinci olive oil
salt and pepper to taste
roasted tomatoes, roasted carrots, roasted kale - see below
2 tablespoons chopped fresh basil, for garnish
½ bag of baby carrots
½ bag of Kale lettuce
1 pint cherry tomatoes
DaVinci Extra Virgin Olive Oil to top
kosher salt
black pepper


1. Preheat oven to 400 degrees.
2. On a small sheet pan, drizzle tomatoes, carrots and kale with DaVinci 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, carrots and kale chopped basil and a drizzle of extra virgin olive oil.
7. Serve with crackers or pita for dipping.

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