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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Garlic and Bean Dip

Makes: 8 servings
Serving size: 2 tablespoons Yield: 1 cup dip
Start to Finish 10 mins
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 - 2  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 129,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 0,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 83,
  • Potassium (mg) 298,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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