Thinking about this dip is making us hungry and ready to dig in! Garnished with deliciously roasted vegetables for an amazing depth of flavor.
1. Preheat oven to 400 degrees.
2. On a small sheet pan, drizzle tomatoes, carrots and kale with DaVinci olive oil and sprinkle with salt and pepper.
3. Roast for 30 minutes until tomatoes have popped and are soft and caramelized.
4. Drain and wash beans and place in the bowl of a food processor. Add ricotta, garlic, lemon juice, lemon zest, and olive oil.
5. Pulse or blend until smooth and creamy. Add salt and pepper to taste and pulse again to combine, scraping down the sides.
6. Serve in a wide bowl topped with roasted tomatoes, carrots and kale chopped basil and a drizzle of extra virgin olive oil.
7. Serve with crackers or pita for dipping.
Warm weather is here and we're bringing out the grill. Combine DaVinci Olive Oil and Sylvia's Kickin' Hot Hot Sauce for a delectable marinade for your favorite proteins and vegetables.
Looking for a plant-based way to eat your favorites? We’ve got you! DaVinci Penne, made with 100% durum wheat semolina, is the perfect platform for soaking up each rich, creamy bite of this dish. Is it dinner time yet?!