Broad bean and ricotta dip

This creamy dip combines broad beans and ricotta and is best served with crunchy vegetables.

  • 10 mins cooking
  • Makes 2 Cup
  • Print


Broad bean and ricotta dip
  • 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


Broad bean and ricotta dip
  • 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.

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