Bean, Herb, and Ricotta Dip
Bean, Herb, and Ricotta Dip

Ingredients

Method

  • 400g tinned haricot beans
  • 20g coriander, chopped
  • 15g mint, chopped
  • 200g ricotta
  • 3 tbsp olive oil
  • Bread and crudites, to serve
  • Simply crush the beans with a fork or potato masher in a bowl, then fold in the ricotta and herbs until well combined. Drizzle with olive oil, and serve with hunks of bread, tortilla chips, or vegetable crudites. Perfection!
10 mins
3 serving
This recipe pairs perfectly with the Chateau de Paraza 'Cuvée Spéciale' Blanc Roussanne Blend 2017 from Minervois, France.

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