Roasted Garlic and Bean Dip

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2 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Serving Size: 2 tablespoons
  • Yields: 1 cup dip
  • Start to Finish: 10 mins
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Roasted Garlic and Bean Dip
Ingredients
1/4
cup olive oil
6
cloves garlic
1
15 ounce can Great Northern or cannellini beans (white kidney beans), rinsed and drained
1
tablespoons lemon juice
1/2
teaspoon snipped fresh rosemary
1/4
teaspoon salt
1/8
teaspoon ground black pepper
 
Assorted vegetable dippers, such as sweet pepper strips, Belgian endive leaves, and/or blanched cauliflower and/or broccoli florets*
 
Fresh rosemary sprig (optional)
Directions
  1. In a small saucepan heat oil over medium-low heat. Add garlic; cook for 6 to 8 minutes or until garlic is softened and starting to brown, stirring frequently. Remove from heat; cool slightly.
  2. In a food processor or blender combine beans, lemon juice, snipped rosemary, salt, pepper, and garlic mixture. Cover and process or blend until smooth. If desired, garnish dip with rosemary sprig. Serve with vegetable dippers.
From the Test Kitchen
*Tip:

To blanch cauliflower and/or broccoli, cook cauliflower and/or broccoli florets in a pot of boiling water for 1 to 2 minutes or until bright and crisp-tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.

Nutrition Facts (Roasted Garlic and Bean Dip)
    Per serving:
  • 129 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 83 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 0 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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