Roasted Garlic White Bean Dip

1 head garlic
Olive oil
2 cups cannelini beans (canned or cooked)
1/2 cup reserved liquid (from cooking or the can)
1 teaspoon rosemary, chopped
1 Tablespoon balsamic vinegar
Sea salt and black pepper

To roast garlic, cut the top off of a garlic head, drizzle with olive oil and sprinkle with salt. Wrap in foil and roast in a 425 degree oven for 45 minutes or until tender and golden brown.

Using a food processor, purée beans, rosemary, pulp from the roasted garlic and balsamic vinegar. Add liquid a little at a time until you’ve reached a desired consistency. Salt and pepper to taste.

Source: Claire Thomas

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