Lemon Basil Bean Dip • Kath Eats

This Lemon Basil Bean Dip is a brilliant, protein-packed bean dip made with navy beans, ricotta, lemon zest, and basil. Prepared in 5 minutes to get pleasure from over toast, with crackers, or as a veggie dip.

I used to be looking my archives for one thing the opposite day — one thing I do greater than you’d assume — and I found a publish from 2010. Flare denims and polos have been nonetheless a factor again then, if that tells you something about how way back we’re speaking. Buried in that publish was this bean dip, and I instantly needed to make it once more!

It’s a bit of wild to understand I’ve nearly 20 years of my very own meals and recipes simply sitting there, ready to be rediscovered. I believe I want to return by the archives extra typically — seems I don’t at all times must reinvent the wheel. I’ve had some distinctive creations through the years! Again then I used to be cooking for a completely completely different life.

Lemon Basil Bean Dip

I like the combo of lemon and basil collectively, and on this bean dip they’re the celebrities. The navy beans deliver the protein and a impartial base, and ricotta makes it wealthy. Think about this the bean dip for individuals who don’t love hummus.

The 2010 recipe had almonds pulsed in together with the sunflower seeds, and it was good, however I needed one thing a bit of simpler this time, so I left the almonds out and simply went with sunflower seeds. If you need that additional crunch and nuttiness again, add the almonds in too. Or swap the seeds out fully for no matter you will have within the pantry.

Go heavy on the lemon zest right here. It’s genuinely the very best a part of this dip, and a lot of the taste lives in that zest quite than the juice, so don’t be shy with it. Basil is my herb of selection for this one, however dill or rosemary would each work properly if that’s what’s rising in your counter proper now. And if you wish to bump up the protein much more, swap the ricotta for cottage cheese. It blends easy the identical approach and also you’d by no means know the distinction.

Serve it with crackers, crostini, or a plate of veggies for dipping. I like to avoid wasting a bit of additional sunflower seeds, lemon zest, and basil to scatter on prime proper earlier than serving. It takes about ten seconds and makes the entire thing look much more completed than it really was to make.

Substances

• 1 can white beans, drained
• 1/3 cup entire milk ricotta cheese
• Zest of half a lemon
• Juice of half a lemon
• Handful of basil
• 1/4 tsp kosher salt
• A number of grinds of black pepper
• 1/4 cup salted sunflower seeds

Any white beans will do – navy, nice northern, or any of their cousins!

Directions

Step 1

Add all the things besides the sunflower seeds to a meals processor and mix till easy.

Step 2

Add the sunflower seeds and pulse a number of instances, simply till mixed. You need some texture left, not a completely easy dip.

Step 3

Serve with extra sunflower seeds, lemon zest, or perhaps a drizzle of honey on prime.

Tip: I used a meals processor for this, and I’d keep on with one — a blender doesn’t have the precise blade motion for a dip this thick and can doubtless simply stall out or go away you with a gummy mess as an alternative of that barely chunky texture you need.

Ellas Flat’s crackers are so good!

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