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White Bean and Roasted Garlic Dip
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:
Preheat oven to 375F.
Cut the top third of garlic heads off so tops of cloves are exposed.
Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil.
Cover with aluminum foil; back 30 minutes.
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.)
In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth.
Add the salt and white pepper.
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
November 04, 2010
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