Recipes and Cooking Roasted Garlic and Bean Dip 3.1 (7) Put down the deli container! Party dips taste best when made from scratch. This easy dip recipe takes just 10 minutes to prepare. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 14, 2013 Print Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 10 mins Servings: 8 Yield: 1 cup dip Jump to Nutrition Facts Ingredients 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 ⅛ 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 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. 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. *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. Print Nutrition Facts (per serving) 129 Calories 7g Fat 13g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.