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:

Quickview
256k Calories
11g Protein
7g Total Fat
36g Carbs
98% Health Score
Limit These
Calories
256k
13%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
36g
12%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
207mg
9%

Get Enough Of These
Protein
11g
23%

Vitamin C
97mg
118%

Vitamin A
2342IU
47%

Manganese
0.9mg
45%

Fiber
8g
34%

Folate
127µg
32%

Iron
4mg
26%

Potassium
832mg
24%

Vitamin E
3mg
22%

Magnesium
82mg
21%

Vitamin B6
0.38mg
19%

Copper
0.36mg
18%

Phosphorus
158mg
16%

Vitamin B1
0.19mg
12%

Zinc
1mg
12%

Calcium
118mg
12%

Vitamin K
12µg
11%

Vitamin B2
0.12mg
7%

Vitamin B5
0.53mg
5%

Vitamin B3
1mg
5%

Selenium
3µg
4%

covered percent of daily need
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Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

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