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Some 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.
I 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.
Allow the garlic to cool until you’re able to handle the bulb and can easily squeeze out the cloves into your food processor.
Add 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.
Cover 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
- 1 small bulb of garlic, 1/4 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 1/2 lemon, about 1 tablespoon
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley leaves
- 1/4 teaspoon crushed red pepper flakes
- To roast the garlic, preheat oven to 350 degrees. 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.
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!