Roasted Garlic Bean Dip


Here’s a simple dip that comes off as being fancy and is definitely a crowd pleaser.  If you’re a lover of roasted garlic like me this is a must make.  The creaminess of cannellini beans is the perfect medium for a dip.  Plus much healthier than many dips can be.  As the holidays approach I can see this being the perfect addition to your spread.  There really is not much to it either so it’s a perfect time saving appetizer.  I served it along with some roasted beets and a loaf of Whole Food’s bread of the month, harvest mountain – a rustic bread filled with dried apricots, dried cranberries, and hazelnuts.  Absolutely delicious!  I can easily see this dip going well with raw vegetables and crackers too.

Bean Dip

  • – 14 oz can cannellini beans, rinsed well and drained
  • – 8 garlic cloves
  • – 3 tablespoons olive oil
  • – salt
  • – 1 or 2 tablespoons lemon juice
  1. Roast garlic cloves: peel garlic and place in the center of a piece of foil.  Sprinkle with salt and drizzle with 1 tablespoon of olive oil.  Fold up foil to make a ‘tent’ and place in a 400° oven.  Roast for 35 minutes until garlic cloves are tender.  (You can roast a bulb of garlic still intact but I chose this method since my garlic bulbs were very small).
  2. Place beans, roasted garlic, 2 tablespoons olive oil, and 1 tablespoon of lemon juice in a food processor.  Pulse until smooth.  Taste and add more lemon juice if desired.  Season with salt.
  3. Drizzle with olive oil to serve.


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