Roasted Garlic and White Bean Dip
Roasted Garlic and White Bean Dip is a creamy, savoury blend of smooth white beans and rich, caramelized roasted garlic, complemented by a hint of fresh lemon and olive oil. It's perfect for spreading on pita bread or as a dip for vegetables.
- Food Processor
- Spatula
- Serving Bowl
- platter
- 1/2 cup Olive oil (plus extra for drizzling)
- 4 cups Canned white beans (such as cannellini, drained and rinsed)
- 1 head Garlic
- 2 tbsp Lemon juice (freshly squeezed)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped (for garnish))
- Pita bread (for serving)
- Roast Garlic: Preheat the oven to 400°F (204°C). Cut the top off the head of garlic to expose the cloves. Drizzle with a bit of olive oil, wrap in foil, and roast in the oven for about 30-40 minutes, or until the cloves are soft and golden. Let cool.
- Blend Ingredients: Squeeze the roasted garlic cloves out of their skins into a food processor. Add the white beans, 1/2 cup olive oil, lemon juice, salt, and pepper.
- Process: Blend until smooth, scraping down the sides as needed. If the dip is too thick, you can add a little water or more olive oil to reach the desired consistency.
- Garnish and Serve: Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with chopped parsley. Serve with pita bread for dipping.
The dip can be refrigerated for up to 3 days. Bring to room temperature before serving.
For added flavor, you can include herbs like rosemary or thyme in the dip.