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5.0 – 1 reviews • Dip
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
10 servings |
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
10 servings |
Ingredients
- 1/2 cup ricotta cheese
- 1/4 cup sour cream
- 1/2 teaspoon Calabrian chile paste
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- One 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup prepared pesto
- 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- 1 cup shredded Parmesan
- 1 1/2 cups chopped arugula or romaine
- 1/2 cup chopped sun-dried tomatoes in oil, drained
- 1/2 cup pitted kalamata olives, sliced
- 1 avocado, diced
- Pita chips and celery sticks, for serving
Instructions
- Combine the ricotta, sour cream, chile paste, oregano and 1/2 teaspoon of the salt in the bowl of a food processor. Puree until smooth. Remove to a medium bowl. In the same food processor, combine the beans, pesto, 2 tablespoons of the lemon juice and 3/4 teaspoons of the salt. Puree until smooth. Spread the bean mixture on the bottom of an 8-inch baking dish. Pour the ricotta mixture on top and spread evenly.
- Sprinkle the Parmesan over the ricotta. Sprinkle the arugula over the cheese layer. Sprinkle the sun-dried tomatoes and olives over the top. Refrigerate until ready to serve.
- Just before serving, toss the avocado with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon lemon juice and spread evenly on the top. Serve with pita chips and celery sticks.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
236 |
| Total Fat |
14 g |
| Saturated Fat |
5 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
4 g |
| Sugar |
1 g |
| Protein |
12 g |
| Cholesterol |
20 mg |
| Sodium |
392 mg |
| Serving Size |
1 of 10 servings |
| Calories |
236 |
| Total Fat |
14 g |
| Saturated Fat |
5 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
4 g |
| Sugar |
1 g |
| Protein |
12 g |
| Cholesterol |
20 mg |
| Sodium |
392 mg |
