Roasted Garlic White Bean Dip
- 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.)