This scrumptiously creamy Roasted Garlic and Rosemary White Bean Dip is loaded with flavor and simple to prepare. Roasted garlic is pureed with cannellini beans, fresh rosemary leaves for a creamy addictive dip. Serve with toasted naan or pita for a crispy way to dip.
Yield: about 6 servings
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes (for roasting the garlic)
Total Time: about 35 minutes
Ingredients:
1 head of roasted garlic* 2 (15 ounces each) cans cannellini beans, drained and rinsed 1/4 cup low-sodium chicken broth 3 tablespoons good quality olive oil, plus more for serving 1 tablespoon red wine vinegar or fresh lemon juice 1 tablespoon finely chopped fresh rosemary leaves kosher salt, to taste freshly ground black pepper to taste
Directions:
FOR THE ROASTED GARLIC: Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove. Drain and rinse 2 cans of cannellini beans. In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine. Then add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference. Serve immediately or cover tightly with plastic wrap and refrigerate. TO SERVE: Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil. Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.