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Ricotta & White Bean Dip with Roasted Strawberries
5 from 1 vote

Ricotta & White Bean Dip with Roasted Strawberries

Ricotta and White Bean Dip with Roasted Strawberries- easy to make, easy to eat! The perfect dip for any summer gathering!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 10 servings
Calories: 133kcal


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


  • 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 and transfer 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!


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
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