Navy Bean Ricotta Dip with Caramelized Onions and Rosemary {Naturally Gluten Free}
3 Tablespoons Extra Virgin Olive Oil, divided
1 red onion, chopped
1 clove garlic, minced
1 Tablespoon fresh rosemary
1 cup Navy Beans, rinsed and drained
1 cup Part-Skim Ricotta Cheese
1/4 teaspoon salt, or to taste
3/4 cup parmesan cheese, divided
Assorted crackers and chips (regular or gluten free)
Pre-heat oven to 400 degrees. Heat 2 Tablespoons olive oil in saute pan over medium heat and add chopped onions. Cook about 5 minutes, then reduce heat to low and stir every couple of minutes for about 20 minutes or until onion are caramelized. Add additional tablespoon of olive oil, minced garlic, and fresh rosemary to onions and stir for another 5 minutes. Meanwhile combine the navy beans and ricotta cheese in a food processor and process until smooth. Add salt and onion/rosemary mixture and process to incorporate into bean/ricotta mixture. Spoon the dip into an ovenproof dish. Stir in 1/2 cup parmesan, then sprinkle additional parmesan cheese on top. Cover with aluminum foil and bake for 10 minutes, then remove foil and bake for an additional 10 minutes. Serve hot dip with crackers and chips.