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Roasted Garlic White Bean Dip

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Roasted Garlic White Bean Dip-5Some may think white beans are bland and unexciting, but not me.  I’ve had a great time getting to know them again this past year.  It seems like white beans make everything better, or complete.  They add that extra something to soups and vegetable dishes.  They’re filling and healthy and are always willing to take on some extra flavor to help out.  They blend in to almost any savory dish especially when garlic is involved.  What can you do with White Bean Dip?  That is totally up to you.  Serve it slightly warm with sliced baguettes, fresh sliced tomatoes, cucumbers and onions.  Serve it cold spread on crackers or on a sandwich instead of mayonnaise.  It’s a lot like hummus and is great served with a bag of chips.

 

Roasted Garlic White Bean Dip-1I decided to make mine heavy on the garlic because I just love roasted garlic.  Garlic is a close cousin to the onion, another one of my favorite add-ins.  Roasting garlic is an easy and inexpensive way to pump up flavor without being offensive. Set your oven to 350 degrees, cut the top off a garlic bulb and place it on a small piece of foil.  Drizzle with about 1 teaspoon of olive oil and throw in some fresh herbs.  Bring the edges of the foil together at the top and seal the packet.  Place the garlic in a small oven-proof dish and bake until the garlic is soft and popping out of the top, about 45 minutes.  Once you start to smell the baking garlic – give it a peek to check for doneness.

 

Roasted Garlic White Bean Dip-2Allow the garlic to cool until you’re able to handle the bulb and can easily squeeze out the cloves into your food processor.

 

Roasted Garlic White Bean Dip-3Add the garlic, beans, parsley leaves, fresh thyme, lemon juice, spices and olive oil to the food processor.  Pulse until the mixture is the consistency of hummus.  Add a little more olive oil if needed to thin the mixture.

 

Roasted Garlic White Bean Dip-4Cover the dip with plastic wrap and store in a warm place for about 30 minutes to allow the flavors to meld.  I like it served slightly warm – it just seems right.

 

Roasted Garlic White Bean Dip-6

 

5 from 2 votes

Roasted Garlic White Bean Dip

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 2 cup
Course: Appetizer, Dip, Vegan
Author: Tricia
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Creamy white beans combined with oven roasted garlic for a hummus like dip that is great served with vegetables, bread, crackers and chips. Use as a flavorful stand-in for mayonnaise on your favorite sandwich.

Ingredients

  • 1 small bulb of garlic ¼ of top removed
  • 1 teaspoon olive oil
  • thyme sprigs
  • 1 (15-ounce) can cannellini beans drained and rinsed
  • 4 tablespoons olive oil divided
  • Juice of ½ lemon about 1 tablespoon
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh parsley leaves
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • To roast the garlic, preheat oven to 350°F. Cut the top off the garlic bulb leaving the cloves intact. Place on a small piece of foil and drizzle with 1 teaspoon olive oil allowing it to soak down into the garlic cloves. Add fresh thyme leaves to the foil and pull the foil up over the top and seal to make a packet. Place in a small oven-proof dish and bake for about 45 minutes or until the garlic is soft and fragrant. The cloves will start to pop out of the skins when done.
  • Squeeze the roasted garlic into the bowl of a food processor. Add the beans, 3 tablespoons olive oil, the lemon juice, salt, pepper, thyme leaves, parsley and red pepper flakes. Pulse until smooth.
  • Serve topped with the remaining 1 tablespoon olive oil.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 272kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Sodium: 590mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg

Are you looking forward to the weekend?  Are you planting flowers or vegetables?  We’re having another small turn with winter weather but no worries.  This will soon be gone and the sun will come out again.  I am ready!  I’m also excited to get into the kitchen and cook up some new recipes to share.  Thanks so much for stopping by!

Tricia

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32 Comments

  3. Susan says

    I always use roasted garlic in my hummus and in Giada’s cannelini bean dip recipe. I love your use of a whole bulb here! The thyme and red pepper flakes are also a delicious addition. I need to whip up a batch of this soon!

    reply to this comment >

  6. Wendy says

    I love roasted garlic! The first time I had it, I was worried that it (and I) would be too smelly. But roasting gets rid of, as you put it, the offensive, and brings out a sweet nuttiness. What a delicious combination of flavors in your dip! I don’t do much cooking with beans, but would like to learn. This seems like a good place to start with white beans! Thanks, Tricia!
    p.s. Weather was gorgeous here in St. Louis this weekend. We bought and planted basil but the tomato plants still haven’t arrived at the nurseries. 🙂

    reply to this comment >

    • Tricia Buice says

      I was just thinking about you Wendy. So glad you are having beautiful weather. It has been lovely here today. We need to get on the ball with planting the garden! We did mail order tomatoes last year and loved them. Have a great week!

      reply to this comment >

  7. Monica says

    I feel the same way you do about white beans. I add it to so many things and it just rounds things out, fills you up, and goes so well with everything! I once made white bean dip with too much raw garlic. I will try it with roasted garlic – it sounds wonderful. (PS – I recently started buying Goya cannellini beans. It is so creamy!)

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  11. Betty says

    So glad it was only rain today- I’m about ready for spring after those nice warm days teased us last week! Mmmmm…roasted garlic makes everything (well, almost everything) better. Give me this dip, some veggies and a baguette, and I’d be a happy camper. 🙂

    reply to this comment >

  13. Maureen | Orgasmic Chef says

    I’ve learned to roast two heads of garlic when I only need one because the garlic aroma wafts up the stairs to my husband’s office and somehow he knows when the oven door opens. It was a fight to get what I need for a recipe so now I roast an extra head just for him.

    He would adore this dip – with extra roasted garlic. 🙂

    reply to this comment >

    • Tricia Buice says

      It does smell heavenly doesn’t it Maureen! I went to a restaurant once that put a big dollop of roasted garlic in the middle of a small plate and drizzled olive oil on top. Served with warm crusty bread it was an amazing appetizer!

      reply to this comment >

  15. tanna says

    Roasted garlic makes almost anything better! 😉 Love your positive attitude about spring finally getting here, Tricia. I am going to hold on to your optimism… we are still in gray rain! blessings and hugs ~ tanna

    reply to this comment >

Weeknight Dinners Made Easy

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