Ricotta Cheese and Bean Spread for Baby

Posted on May 9 2009 - 12:50pm by Christine

Today we have a simple homemade baby food recipe for you using yummy ricotta cheese and cannellini beans! The result is a  smooth and creamy dip or spread – try serving it on toasted bagel pieces, with cooked veggies as dippers (for young babies), with raw veggies for older children – or even as an unusual sandwich filling!

This recipe is 100% vegetarian.

Not sure about using ricotta cheese in your baby food recipes?

Then learn more here…

When can my baby eat cheese?

To make Ricotta Cheese and Bean Spread for Baby you will need…

4 oz (1/2 cup) cooked cannellini beans (if you are using canned beans, look for the salt-free variety – or use low sodium beans and rinse well)
2 oz (1/4 cup) ricotta cheese
pinch garlic powder (optional)
2 tsp lemon juice (12 months+)*
1 tbsp unsalted butter, melted
1 tsp fresh parsley, chopped
1 tsp fresh dill, chopped

*Citrus may cause an allergic reaction – or a sore bottom – in babies under 1 year of age

Simply place all ingredients into a food processor and blend until smooth.
Chill, then serve!

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4 Comments so far. Feel free to join this conversation.

  1. Cecilia W September 11, 2012 at 1:24 pm -

    Hi Christine, this sandwich filling sounds yummy – can it be frozen? Then it could be made in advance, which would be really helpful.


  2. Homemade Baby Food Recipes September 12, 2012 at 12:30 pm -

    Unfortunately, we find that ricotta doesn’t freeze very well – it can be very watery/grainy on thawing. We didn’t try it with this recipe – and it might be OK with a good stir once thawed – but personally, we’d prefer to make this particular recipe as needed. Hope this helps 🙂

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