Monday, November 14, 2011

Roasted Garlic White Bean Dip

First, I apologize for not posting a dip last weekend. Somehow the weekend flew by and I ran out of time. Second, I realize that my dips are getting healthier and healthier. I am on a huge health food kick right now so bare with me and I'm sure I'll be back to cheesy, spicy, creamy dips in no time. This week's dip uses minimal ingredients...garlic, cannellini beans, lemon juice, and olive oil. To get the garlic flavor without overpowering the dip, roasted garlic is used for its sweetness and mellowness, while a little raw garlic is added to give it some punch. It is a garlic dip, after all. If you want to tame the garlic flavor, just add less garlic. The dip is similar to hummus but doesn't require tahini. I like to serve it with homemade pita chips seasoned with oregano and fresh veggies. 

Roasted Garlic White Bean Dip
Servings: 4

1 head of garlic for roasting (only 2 cloves will be used for dip)
1 - 15oz. can cannellini beans, drained and rinsed
1/2 raw garlic clove, chopped
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. extra-virgin olive oil + extra for drizzling

To prepare the roasted garlic, preheat the oven to 400°Cut the top (about 1/3) off of the garlic head and remove the excess paper skin. Discard the top and drizzle olive oil over the remaining 2/3. Wrap tightly in aluminum foil and place on a baking sheet. Bake for 45 minutes. Remove from the oven and allow to cool. 

To prepare the dip, add the cannellini beans, 2 roasted garlic cloves, 1/2 raw garlic clove, lemon juice, salt, and pepper into a food processor. Pulse until smooth. With the food processor running, slowly stream in 2 tbsp. olive oil. Season with salt and pepper to taste. Transfer to a serving bowl and drizzle extra olive oil on top.

Source: A Much Kneaded original

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