This white bean dip gets its flavor from a combination of roasted garlic, rosemary, and kalamata olives and its smooth texture from ricotta cheese. If time allows, pick up a baguette and make your own crostini at home, or just serve with crackers.
1/4 cup olive oil
6 garlic cloves, thinly sliced
2 (15.5-ounce) cans cannellini beans, rinsed and drained
Heat a small saucepan over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes. Place beans and 1/3 cup water in a food processor. Add garlic mixture, ricotta cheese, and next 3 ingredients (through 1/4 teaspoon black pepper); process until smooth.
Place bean mixture in a 3-quart electric slow cooker. Cover and cook on LOW for 2 hours.
Stir in olives and lemon rind. Garnish with rosemary and pepper, if desired.