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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 & White Bean Dip with Roasted Strawberries
5 from 3 votes

Ricotta & White Bean Dip Recipe with Roasted Strawberries


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Ricotta and White Bean Dip with Roasted Strawberries- easy to make, easy to eat! The perfect dip for any summer gathering!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 10 servings
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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

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!

Nutrition

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 is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Iโ€™m Chef Jessica Randhawa, bringing over 14 years of experience in creating and publishing over 1200 mouthwatering recipes, coupled with invaluable kitchen tips and professional guidance, to transform your daily cooking into a truly enriching culinary adventure.

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Recipe Rating




5 from 3 votes (3 ratings without comment)

2 Comments

  1. Heather says:

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

    1. Jessica Randhawa says:

      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 ๐Ÿ™‚