(Serves 12-16 as appetizer)
We were headed to a friend’s house for dinner over the weekend to get together before the summer ends. They provided the main parts of the meal (and bar) and then everything else was potluck style. I thought I’d bring an appetizer but didn’t have a lot of hands-on time to spend preparing it. This white bean and roasted garlic dip is perfect. I have an old standby white bean dip recipe that I have made many times, but after coming up with this one I will never go back again. Here, the garlic roasts unattended and then the dip comes together in minutes. It can also be made a day (or more) ahead.
There is also a mix of dietary needs/preferences among our friends, so I wanted to make something that everyone could enjoy. This dip is vegetarian and gluten free. Providing a variety of dippers gives everyone something they can eat.
I had multiple requests for the recipe, so I guess it’s a winner!
You Will Need:
- 2 15-ounce cans cannellini beans
- 1 bulb garlic
- 1 lemon
- 3-4 sprigs fresh rosemary
- About ¼ cup olive oil, plus more for drizzling on the garlic
- Kosher salt and black pepper
- Assorted dippers – I like baby carrots, celery, snap peas, pretzel crisps, nut crackers, corn chips.
Instructions:
- Preheat oven to 400 degrees.
- Cut the top off the bulb of garlic to expose the cloves, drizzle with olive oil, salt, and pepper. Wrap the garlic in foil and place in oven, roast for 1 hour. Set aside to cool.
- Drain and rinse the beans, stem the rosemary, and squeeze the garlic out of the skin once it is cool. Place in food processor bowl. Zest in the lemon and then add the juice. Season with salt and pepper.
