Name: Broad bean and ricotta dip
Cook time: 10 min
Total time: 10 min
Ingredients: 500 gram fresh or frozen broad beans; 1 1/4 cup (250g) ricotta cheese; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh parsley

Ingredients

500 gram fresh or frozen broad beans

1 1/4 cup (250g) ricotta cheese

2 tablespoon lemon juice

1 clove garlic, crushed

1 tablespoon finely chopped fresh parsley

Method

1.Boil, steam or microwave broad beans until soft; cool. Remove and discard skins.

2.Blend or process beans with remaining ingredients until smooth; spoon into serving dish. Cover; refrigerate 1 hour before serving.

3.Serve dip with crudités if desired.

Recipe can be made 1 day ahead and refrigerated, covered.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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