Ricotta & White Bean Dip Recipe with Roasted Strawberries

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!