Easy Roasted Garlic White Bean Dip
Looking for a delicious appetizer recipe that you can throw together in under 35-40 minutes? Try this easy roasted garlic white bean dip.
Servings: 5 servings
Calories: 249kcal
Equipment
- 1 food processor
- 1 colander
- 1 baking tray and aluminum foil
Ingredients
Roasted Garlic White Bean Dip
- 2 cans cannellini beans rinsed and drained, 15-ounce cans
- ¼ cup olive oil
- 2.5 tablespoons lemon juice fresh squeezed
- 1 bulb garlic roasted, reserve a few cloves as garnish
- kosher salt to season, about ½ teaspoon
Optional Toppings
- 1 tablespoon chili oil
- 1 tablespoon fresh chopped Italian parsley
Instructions
Roast the Garlic
- Preheat the oven to 400 degrees. Remove the outer skin from the garlic bulb but leave the root intact. Cut about ¼ inch from the bottom of the garlic bulb to expose the cloves.Drizzle the exposed cloves with olive oil and place the bulb clove side down on a piece of aluminum foil. Fold the foil into a pouch and bake on a baking tray for 30-35 minutes.
Blend the Bean Dip
- Open the cannellini beans, rinse and drain them and add them to your food processor. Add 6-8 cloves of the roasted garlic to the food processor, reserving a few cloves as garnish. Add the lemon juice, kosher salt, and olive oil. Blend until well combined. Add to a bowl and top with the chili oil, extra roasted garlic and chopped fresh parsley. Serve and enjoy.
Notes
Store leftover dip in an airtight container in the refrigerator for three to four days.
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 610mg | Potassium: 9mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 4mg