This dip has a garlicky white bean base, sharpened up with lemon zest and juice, made silky with extra virgin olive oil, mayo and ricotta and given a bit of grunt with garlic. Sea salt is non-negotiable here – those white beans like good seasoning!
INGREDIENTS
800 grams tinned cannellini beans, drained
1/2 cup ricotta
1/4 cup good quality mayo
2 tbsp extra virgin olive oil
2 cloves garlic, roughly chopped
finely grated zest of 1 lemon
1 tbsp lemon juice
sea salt and freshly ground black pepper
vintage cheddar, caramelised onion & rosemary oil Red Rock Deluxe Crisps, to serve
METHOD
Pop everything in the food processor and give a good whiz, scraping down the sides of the processor half way through. Store in a sealed container in the fridge for up to five days. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.