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White Bean and Roasted Garlic Dip

by Jessica VandenHouten

Veg-out on flavor!
Veg-out on flavor!
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Ingredients:

4 tablespoons extra-virgin olive oil, divided
2 whole garlic heads
2 (16-oz) cans cannellini beans or other white beans
¼ cup fresh lemon juice
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup fresh flat-leaf parsley leaves for garnish


Directions:
  1. Preheat oven to 375F.
  2. Cut the top third of garlic heads off so tops of cloves are exposed.
  3. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil.
  4. Cover with aluminum foil; back 30 minutes.
  5. Uncover and bake until the garlic cloves are soft and golden brown, another 30-40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)
  6. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth.
  7. Add the salt and white pepper.
  8. This will keep in an airtight container in the refrigerator for up to 3 days.

To serve, transfer to a bowl, garnish with the parsley leaves and serve with vegetables.
Published October 13, 2009
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