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
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