Description
A simple dip made from roasted garlic and white beans, served with fresh vegetable sticks.
Ingredients
Scale
- 1 head garlic
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup mixed raw vegetables (carrots, celery, bell peppers) for dipping
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut about 1/4 inch off the top of the garlic head to expose the cloves.
- Place the garlic head on a small piece of aluminum foil. Drizzle with 1 teaspoon of olive oil.
- Wrap the foil around the garlic and roast for 30 to 40 minutes, until the cloves are soft and golden brown. Let it cool slightly.
- Squeeze the roasted garlic pulp out of the skins into a food processor.
- Add the rinsed and drained white beans, remaining 1 tablespoon plus 2 teaspoons of olive oil, lemon juice, salt, and pepper to the food processor.
- Process until the mixture is smooth. Add a small amount of water if the dip is too thick.
- Taste and adjust seasoning if needed.
- Arrange the dip in a serving bowl and serve immediately with the mixed raw vegetables.
Notes
- You can substitute cannellini beans with great northern beans.
- For a smoother texture, process the ingredients longer.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup dip with vegetables
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 8
- Cholesterol: 0
Keywords: roasted garlic dip, white bean dip, cannellini bean dip, vegetable sticks, healthy dip, vegetarian appetizer