My Epic Loaded Dip - Whipped Ricotta & Crispy Butter Beans

My Epic Loaded Dip - Whipped Ricotta & Crispy Butter Beans

If you need something with a little more than your standard hummus to take to the next BBQ then this is for you!!

Loaded Dips look impressive without too much effort

You can make them in next to no time and if you want to change it up with ingredients you have in the fridge it’s doesn’t take much.

My Epic Loaded Dip - Whipped Ricotta & Crispy Butter Beans - ready for the recipe?

Whipped Ricotta with crispy butter beans, lemon and oregano

Serves 6-8 as aside.

Ingredients

• 500g ricotta

• 1/4 cup cream

• 1 can butter beans - drained and patted dry

• 2 shallots (or 1/2 onion), finely sliced

• Zest of 1 lemon

• 3 garlic cloves - roughly chopped

• Pinch of chili

• 2 Tbsp oregano - roughly chopped

• 3/4 cup pitted green olives

• 4 anchovies (optional)

• Salt and pepper

• Good virgin olive oil

The Method: My Epic Loaded Dip - Whipped Ricotta & Crispy Butter Beans

Place the ricotta into a blender and on high blend till smooth, adding in a little of the cream as you go to help it along. You may not need all the cream or you may need more. Season to taste then spread over a wide mouth platter.

• Pop it into the fridge while you whip up the topping!

• In a large, wide-base pan, heat 2 Tbsp of oil on medium heat. Once it's sizzling, toss in the beans (make sure they're super dry for that perfect crispiness!).

• Keep stirring them gently over medium heat until they start to brown beautifully, about 12-15 minutes. Once they're done, take them out and set them aside.

• Add another 1 Tbsp of oil to the pan, heat it up, then add the shallots (or onion) and stir until they turn soft and golden, about 5-8 minutes. Once they're golden, throw in the garlic, lemon zest, oregano, anchovies if you're using them, and olives. Cook until the garlic is tender, and check the seasoning. If you're using anchovies, you might not need salt, but give it a taste to be sure.

• Toss the beans back into the pan, add a pinch (or more, if you like) of chili, a generous splash of olive oil, check the seasoning again, and while it's still warm, spoon it over the whipped ricotta.

• Serve with warm, crusty bread. It's a delightful dip and just as fabulous as a side with roast chicken or fish. Absolutely perfect for a vegetarian feast!