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.
- – 14 oz can cannellini beans, rinsed well and drained
- – 8 garlic cloves
- – 3 tablespoons olive oil
- – salt
- – 1 or 2 tablespoons lemon juice
- 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).
- 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.
- Drizzle with olive oil to serve.