Roasted Garlic and Bean Dip


Put down the deli container! Party dips taste best when made from scratch. This easy dip recipe takes just 10 minutes to prepare.

Roasted Garlic and Bean Dip
Photo: Karla Conrad
Total Time:
10 mins
1 cup dip


  • ¼ cup olive oil

  • 6 cloves garlic

  • 1 15 ounce can Great Northern or cannellini beans (white kidney beans), rinsed and drained

  • 1 - 2 tablespoon lemon juice

  • ½ teaspoon snipped fresh rosemary

  • ¼ teaspoon salt

  • 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)


  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.


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 (per serving)

129 Calories
7g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 129
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 83mg 4%
Total Carbohydrate 13g 5%
Protein 5g
Vitamin C 18.9mg 95%
Calcium 40.4mg 3%
Iron 1.1mg 6%
Potassium 298mg 6%
Folate, total 52.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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