Roasted Garlic and Rosemary White Bean Dip
Need a gluten free, dairy free, and lacto ovo vegetarian side dish? Roasted Garlic and Rosemary White Bean Dip could be an excellent recipe to try. For 90 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 8g of fat, and a total of 256 calories. This recipe serves 6. This recipe from Simply Scratch requires bell pepper, low sodium chicken broth, fresh rosemary leaves, and olive oil. 28 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Similar recipes include Roasted Garlic White Bean Dip with Rosemary Pita, Roasted Garlic, Rosemary & White Bean Hummus, and Roasted Garlic-White Bean Dip.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
freshly ground black pepper to taste
2 (15 ounces each) cans cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh rosemary leaves
kosher salt, to taste
1 tablespoon red wine vinegar or fresh lemon juice
1/4 cup low-sodium chicken broth
3 tablespoons good quality olive oil, plus more for serving
1 head of roasted garlic*
Equipment:
aluminum foil
oven
food processor
bowl
plastic wrap
Cooking instruction summary:
FOR THE ROASTED GARLIC: Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400 oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.Drain and rinse 2 cans of cannellini beans.In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine. Then add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.Serve immediately or cover tightly with plastic wrap and refrigerate.TO SERVE: Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil. Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.
Step by step:
1. FOR THE ROASTED GARLIC: Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil.
2. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400 oven and roast for 20-25 minutes.
3. Remove and let cool until safe enough to peel off the outer skin of each clove.
4. Drain and rinse 2 cans of cannellini beans.In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine. Then add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
5. Serve immediately or cover tightly with plastic wrap and refrigerate.TO SERVE: Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
6. Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.
Nutrition Information:
covered percent of daily need
