White Bean and Roasted Garlic Dip
- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 484
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 79
- Dietary Fiber
- 15
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 0
- Sodium
- 784
- Total: 1 hr
- Prep: 10 min
- Inactive: 15 min
- Cook: 35 min
Ingredients
1 head garlic
1 tablespoon extra-virgin olive oil, plus extra for roasting garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
Two 14-ounce cans white beans, rinsed and drained
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Assorted cut-up raw vegetables, such as carrots, celery and peppers, for serving
Baked tortilla chips, for serving
Directions
- Preheat the oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.
Cook’s Note
Make this dip a few hours ahead of time so the flavors have time to marry.