Roasted Garlic White Bean Dip

Roasted Garlic White Bean Dip

by Jennifer

  • 1 head garlic
  • 1 15.5 oz. can cannellini beans, rinsed and drained
  • juice of one lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Slice off the very top of the head of garlic;  rub with a drop of olive oil.  Wrap well in foil and roast in a 350 degree oven for an hour;  let cool.  (You can do this a day ahead.)  Squeeze out the roasted garlic and discard the papery skin.

In a food processor combine the roasted garlic, beans, lemon juice, sea salt and pepper;  process, stopping to scrape down sides.

While processor is running, pour the olive oil down the chute, and process until smooth, stopping once to scrape down sides.

Transfer to a serving dish and serve with crackers and crudites.  (You can make this earlier in the day and refrigerate;  let it come to room temperature before serving.)

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