Alex and I are big garlic fans. Really, really, REALLY big garlic fans. There are very few recipes that we make/eat that don’t have garlic in them. There is really no such thing as too much garlic in our opinion. That being said, I really wanted to try this recipe for White Bean and Roasted Garlic Dip when I saw it in The Food You Crave by Ellie Krieger. It was really a delicious dip and very healthy. We ate it with Reduced Fat Wheat Thins but according to Ellie you should eat it with veggies. The garlic flavor wasn’t as powerful as we would have liked (probably because roasting it mellows the flavor) but we still enjoyed it. We will definitely make this again!
White Bean and Roasted Garlic Dip
Prep: 7 minutes Cook: 60 minutes
Makes 10 servings
Source: The Food You Crave by Ellie Krieger
4 tablespoons extra-virgin olive oil, divided
2 whole garlic heads
2 (16-ounce) cans canellini beans or other white beans
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup fresh flat-leaf parsley leaves for garnish
1. Preheat the oven to 375°.
2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.
3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)
4. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables. (Serving size: 1/4 cup)
Calories 145 (28% from fat); Fat 5g (sat 1g, mono 3g, poly 1g); Cholesterol 0mg; Protein 7g; Carbohydrate 20g; Sugars 0g; Fiber 4g; Iron 3mg; Sodium 94mg; Calcium 69mg.