Lemon Basil Bean Dip

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 take pleasure in over toast, with crackers, or as a veggie dip.

I used to be looking out my archives for one thing the opposite day — one thing I do greater than you’d suppose — and I came upon a publish from 2010. Flare denims and polos had 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 appreciate I’ve nearly 20 years of my very own meals and recipes simply sitting there, ready to be rediscovered. I feel I would like to return via the archives extra usually — seems I don’t all the time must reinvent the wheel. I’ve had some distinctive creations through the years! Again then I used to be cooking for a very totally different life.

I really like the combo of lemon and basil collectively, and on this bean dip they’re the celebs. The navy beans deliver the protein and a impartial base, and ricotta makes it wealthy. Take into account 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’d like that further crunch and nuttiness again, add the almonds in too. Or swap the seeds out fully for no matter you’ve gotten within the pantry.

Go heavy on the lemon zest right here. It’s genuinely the perfect a part of this dip, and many of the taste lives in that zest somewhat than the juice, so don’t be shy with it. Basil is my herb of alternative for this one, however dill or rosemary would each work effectively 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 clean the identical manner 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 save lots of a bit of further 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 truly was to make.

Substances

1 can white beans, drained
1/3 cup complete milk ricotta cheese
Zest of half a lemon
Juice of half a lemon
Handful of basil
1/4 tsp kosher salt
Just a few 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 clean.

Step 2

Add the sunflower seeds and pulse just a few occasions, simply till mixed. You need some texture left, not a very clean 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 follow one — a blender doesn’t have the proper blade motion for a dip this thick and can seemingly simply stall out or depart you with a gummy mess as a substitute of that barely chunky texture you need.

Ellas Flat’s crackers are so good!