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Home » Beans + Lentils + Legumes » Beans » Ricotta and White Bean Dip with Roasted Strawberries

Ricotta and White Bean Dip with Roasted Strawberries

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 29, 2017
5 from 3 votes


Last Updated June 12, 2020 | 2 Comments

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Ricotta and White Bean Dip with Roasted Strawberries- easy to make, easy to eat! The perfect dip for any summer gathering!

Ricotta & White Bean Dip with Roasted Strawberries

You guys! It’s THURSDAY!

Which means tomorrow is FRIDAYYYY! Has this been a week, or has this been a week?

To be honest, I have no idea what I mean by this, but I do know that I am ready for a fun long weekend at home with good food and hopefully one or two (or three) boozy drinks 🙂

Can you tell I’m in weekend mode already?

If you’re still hunting for some delicious recipes for the holiday weekend ahead, this Ricotta and white bean dip has your name all over it! Easy to make, easy to eat, I think you’re gonna like it 😉

Ricotta and White Bean Dip with Roasted Strawberries with flat bread triangles

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Ricotta & White Bean Dip with Roasted Strawberries

Ricotta & White Bean Dip with Roasted Strawberries

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Ricotta and White Bean Dip with Roasted Strawberries- easy to make, easy to eat! The perfect dip for any summer gathering!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish, Snack
Cuisine American
Servings 10 servings
Calories 133 kcal

Ingredients
 
 

For the Strawberries

  • 1 lb fresh strawberries - tops removed and halved
  • 2 tablespoon granulated sugar

For the White Bean Dip

  • 1 can cannellini (white) beans
  • 1.5 cup whole milk ricotta cheese
  • 2 cloves garlic - minced
  • 1 tablespoon olive oil
  • ½ lemon juiced - to taste
  • 1.5 teaspoon lemon zest
  • salt + pepper - to taste
  • fresh basil - chopped
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Instructions
 

  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
  • Transfer strawberries to lined baking sheet and toss with sugar to coat. Bake for 25-30 minutes, or until caramelized and juicy.
  • As the strawberries are roasting, prepare your dip. Drain and rinse beans. Then transfer the beans and ricotta to the bowl of a large food processor. Add the garlic, olive oil, lemon juice and lemon zest and blend until smooth. Add salt and pepper to taste, scrape down the sides of the bowl and pulse again to combine. Add additional lemon juice, if desired.
  • Serve the ricotta and bean dip in a large bowl topped with the sweet roasted strawberries, fresh chopped basil and a drizzle of olive oil. Serve with crackers, pita or your other favorite snacks for dipping!

Nutritional Information

Calories: 133kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 126mg | Potassium: 108mg | Fiber: 3g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 27.8mg | Calcium: 111mg | Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Ricotta White Bean Dip
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

253 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Heather says

    July 12, 2022 at 7:44 pm

    Is the ricotta blended with the beans?
    Or served side by side?
    Can I use homemade ricotta?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 12, 2022 at 8:24 pm

      Per step #3 of the recipe card:

      ”
      Drain and rinse beans and transfer the beans and ricotta to the bowl of a large food processor. Add the garlic, olive oil, lemon juice and lemon zest and blend until smooth. Add salt and pepper to taste, scrape down the sides of the bowl and pulse again to combine. Add additional lemon juice, if desired.
      ”

      Homemade ricotta should work fine 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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