Creamy White Bean Dip

This white bean dip is ultra-smooth and packed with flavor—thanks to ricotta, garlic, and a bright parsley-lemon gremolata swirl.

Have you ever overcooked beans in the Instant Pot? Yeah, me too. Pressure cookers make it really easy to overcook beans. But don’t be sad about it-- that’s where this ultra-creamy bean dip fits in!

The softer your beans, the creamier your dip.

I love bean dip that’s extra light and soft, so I add fresh ricotta to ramp up the creamy factor.

I like keep the base of this dip super simple with a touch of garlic and ricotta. This lets the nuttiness of the cannellini beans shine through.

But the top of any dip always needs something more.

A fancy swirl or drizzle that you can dip into, like this Italian gremolata oil. Finely chopped parsley, lemon zest, and garlic freshens up the dip and adds bright pops of color and flavor. I add a pinch of chili flakes (I can't help it) and suspend it in just enough peppery olive oil to make it spoonable and drizzly.

Our 3-year old loves the dip so much, he doesn’t waste his time eating the crackers. He just spoons the cracker in and scrapes the dip right off into his mouth. (I know... it's the worst kind of double dipping. Don't eat the dip at our house.)

But also, I get it. That creamy factor is so good. Serve it with homemade crunchy grissini and an ice-cold campari spritz for a truly Italian aperitivo!

P.S. If you want to stop overcooking your beans in pressure cookers, I have a great strategy for how to cook dried beans in an Instant Pot here that will help.

here's how to make it:

a few recipe tips:

• Let your food processor whip it for longer than you think necessary: it will break down the beans, whip the ricotta, and transform your dip into something indulgently luscious and smooth.
• Don't add any extra liquid unless you really think you need to. The dip will loosen and eventually become the perfect thickness as it blends up. Even 2 tablespoons of liquid will make it too soupy!
• Swap in any beans you've got, but I especially love the thin-skinned cannellini bean from Rancho Gordo, called the "Marcella Bean". It blends up so smooth!

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