Ricotta-Cannellini Dip with Toasted Pita

8 10 240
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 6
Ricotta-Cannellini Dip with Toasted Pita
Health Highlights


1/2 tsp Black pepper (or as needed)
1 can (15oz) Cannellini beans, canned
1 clove(s) Garlic
1 tbsp Lemon juice
2 tbsp Olive Oil, Extra Virgin
2 large pita Pita bread, whole-wheat (cut in wedges, toasted)
1 cup Ricotta cheese, whole milk
1/2 tsp Salt


´╗┐Blend ricotta in a food processor with beans, a spoonful or so of lemon juice, a garlic clove, and enough olive oil to loosen the mixture. Spoon the bean dip into a serving bowl and serve with toasted pita wedges.

Nutrition Facts

Per Portion

Calories 240
Calories from fat 87
Calories from saturated fat 33
Total Fat 9.7 g
Saturated Fat 3.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.3 g
Cholesterol 19.7 mg
Sodium 334 mg
Potassium 459 mg
Total Carbohydrate 30 g
Dietary Fiber 4.8 g
Sugars 0.8 g
Protein 10.5 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.4
Milk Alternative 0.2
Vegetables 0.5

Energy sources