cannellini-ricotta-dip-1

Okay, I admit that I’m still a little obsessed with homemade ricotta cheese and keep looking for new ways to use it. I’m also a big fan of hummus. I tend to munch on it using chips, carrots, pita or whatever is convenient as a handy scooping mechanism. So, after much pondering and staring listlessly into the refrigerator, I decided to make a hummus-esque dip with the ricotta cheese.

Deciding that the dip should have a decidedly Italian bent, I dug a can of cannellini beans out of the cupboard and located an entire head of garlic. I toyed with the idea of using raw garlic for that nice, sharp bite, but finally decided upon the mellow sweetness of roasted garlic instead. All that was left was adding a little lemon juice to brighten everything up and I had a dip/spread that was creamy, rich and light all at once. I thought about sharing it with Roomie and my neighbor and then rejected that idea. I ate it for lunch for the next two days instead.

 

cannellini-ricotta-dip-2

1 can Cannelloni Beans
1/2 c Homemade Ricotta Cheese
1 Tbsp + 1 tsp Olive Oil
1/2 tsp Salt, plus more as needed
Pepper
1 tsp Lemon Juice
1 head of Garlic

 

cannellini-ricotta-dip-13

Preheat the oven to 400º F. Peel off the outer layers of the head of garlic and slice off the top of the cloves, keeping all of them attached to the root. Place the garlic on a sheet of aluminum foil and drizzle 1 tsp of olive oil over the garlic, along with a sprinkle of salt and pepper.

cannellini-ricotta-dip-16

Wrap the head of garlic up in the foil and roast in the oven for approximately 35 minutes – until the cloves are very soft.

cannellini-ricotta-dip-24

Let the garlic rest until it is cool enough to handle, then squeeze the garlic out into a bowl and mash it up.

cannellini-ricotta-dip-26

Drain the can of cannellini beans. Rinse them off and drain again. Put the beans in a food processor and process until smooth. Add the ricotta, 2 Tbsp of the roasted garlic, 1/2 tsp of salt, a few grinds of pepper and lemon juice. Process again until smooth and then taste. Adjust the salt and pepper as needed.

cannellini-ricotta-dip-59

Scrape the dip out of the food processor and into a dish. It can be eaten immediately, but greatly improves after sitting for a few hours. Drizzle olive oil over the top, along with a grind of pepper and serve with pita bread or your favorite crunchy veggies.

cannellini-ricotta-dip-82

Cannelloni Bean Ricotta Dip
 
Recipe By:
Ingredients
  • 1 can Cannellini Beans
  • ½ c Homemade Ricotta Cheese
  • 1 Tbsp + 1 tsp Olive Oil
  • ½ tsp Salt, plus more as needed
  • Pepper
  • 1 tsp Lemon Juice
  • 1 head of Garlic
Instructions
  1. Preheat the oven to 400º F. Peel off the outer layers of the head of garlic and slice off the top of the cloves, keeping all of them attached to the root. Place the garlic on a sheet of aluminum foil and drizzle 1 tsp of olive oil over the garlic, along with a sprinkle of salt and pepper.
  2. Wrap the head of garlic up in the foil and roast in the oven for approximately 35 minutes - until the cloves are very soft.
  3. Let the garlic rest until it is cool enough to handle, then squeeze the garlic out into a bowl and mash it up.
  4. Drain the can of cannellini beans. Rinse them off and drain again. Put the beans in a food processor and process until smooth. Add the ricotta, 2 Tbsp of the roasted garlic, ½ tsp of salt, a few grinds of pepper and lemon juice. Process again until smooth and then taste. Adjust the salt and pepper as needed.
  5. Scrape the dip out of the food processor and into a dish. It can be eaten immediately, but greatly improves after sitting for a few hours. Drizzle olive oil over the top, along with a grind of pepper and serve with pita bread or your favorite crunchy veggies.
 

cannellini-ricotta-dip-68