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Photo of Broad bean dip with Melba toast by WW

Broad bean dip with Melba toast

4 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Fresh mint provides the wow factor in this delicious dip made with broad beans and creamy ricotta.


Beans, broad, raw

500 g, (frozen)

Olive oil

1 tbs

Reduced-fat ricotta cheese

cup(s), (90g)

Lemon juice

2 tbs


1 clove(s), crushed

Fresh mint

2 tbs, finely shredded, plus extra sprig to garnish


1 whole, cut into 24 slices, (300g)


  1. Preheat oven to 200°C or 180°C fan-forced.
  2. Cook broad beans in a medium saucepan of boiling water for 3–4 minutes or until just tender. Rinse under cold running water. Drain well. Peel and discard outer skins.
  3. Using a food processor or blender, process broad beans, oil, ricotta, juice and garlic until almost smooth. Season with salt and freshly ground black pepper. Add shredded mint and pulse for a few seconds or until just combined.
  4. Meanwhile, place the bread slices on a large baking tray and lightly spray both sides with oil. Bake for 4–5 minutes each side or until crisp and golden. Garnish dip with a mint sprig and serve with Melba toast.