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Creamy ricotta and white bean dip

Serves 6
Prep time: 15 mins + 1 hour to set
Cooking time:



  • 400 g can butter beans, drained and rinsed
  • 250 g tub Perfect Italiano™ Ricotta
  • 1 clove garlic, crushed
  • 1 tsp grated lemon rind
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp fresh flat leaf parsley leaves
  • Salt and freshly ground black pepper, to taste
  • Extra virgin olive oil, for drizzling
  • Extra parsley leaves, for garnish
View the method
  1. Blend beans, Perfect Italiano Ricotta, garlic, lemon rind, juice, oil, and parsley in a food processor until smooth. Season to taste.
  2. Pour dip into serving dish and refrigerate for at least one hour or overnight before serving.
  3. To serve, drizzle extra virgin olive oil over dip, sprinkle with parsley and black pepper.
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