Just a few minutes of prep creates a delicious, smooth and creamy white bean dip that is so versatile.
Simply toss the ingredients into a food processor and this dip is done.
Try this amazing, healthy recipe today!
mise en place
Roasting Garlic
The most time consuming step is roasting the garlic. If time is an issue, the garlic can be replaced with raw minced garlic.
However, raw garlic has a stronger, pungent and heated taste.
Roasting garlic changes the chemical makeup of the garlic so it’s easier to digest, and garlic mellows and sweetens considerably with cooking.
To roast the garlic, peel and discard the loose layers of the bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top (which looks like a tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes, until the cloves are soft.
You only need 2 teaspoons of roasted garlic, so you’ll have a little extra to add to pasta dishes or to spread over a toasted baguette. Yum!
White Bean Dip Many Ways
This white bean dip is wonderful with veggies, crackers or crostini, and even wrapped up in kale or romaine leaves.
We use it in place of mayonnaise in salads. It’s so versatile.
Here’s a picture of this morning’s breakfast.
An allergy-friendly bagel from Rising Heart’s Bakery is loaded with this delicious white bean dip. We added a few items from the fridge, pea greens and peppadew peppers.
Have you ever had peppadew peppers? They are amazing. We call them sweety drops. They’re sweet and spicy with a crisp texture and sooooo delicious!
Enjoy this white bean dip…fast and tasty!
White Bean Dip
Yield 2-1/4 Cups
Free of: gluten and top 8 allergens.
Just a few minutes of prep creates a delicious, smooth and creamy white bean dip that is so versatile.
Ingredients
2 (15-ounce) cans great northern white beans, drained and rinsed
1 garlic bulb (see recipe notes)
2 tsp plus 1/4 cup olive oil, divided
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley, stems removed
1/2 tsp sea salt
1/8 tsp ground white pepper
Instructions
- Preheat oven to 400-degrees F.
- To roast the garlic, peel and discard the loose outer layers of the bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top to expose cloves. Drizzle exposed head with 2 teaspoons of olive oil, using your fingers to rub the oil over the cut exposed cloves. Tightly wrap garlic bulb in foil.
- Place wrapped garlic in oven and bake for 30-40 minutes, or until garlic cloves feel soft when pressed. Do not over bake and brown garlic bulb too much; the flavor of brown garlic is too strong for this dip. Keeping in the foil, set garlic aside to cool slightly.
- Place beans in a food processor.
- When cool enough to handle, squeeze roasted garlic flesh from the bulb. Measure 1 tablespoon of roasted garlic and add to the beans in the food processor. Feel free to add more garlic to your taste. Reserve remaining roasted garlic for another use.
- Add lemon juice, parsley, salt, pepper and 1/4 cup olive oil to food processor. Process until smooth. If the dip is too thick, add 2 tablespoons of vegetable broth or olive oil and process for an additional 30 seconds.
- Transfer to an appropriate container and store in the refrigerator for up to 3 days.
Notes
You can substitute 2 teaspoons of raw minced garlic for the roasted garlic. Though this is a time saver, we prefer the addition of roasted garlic.
Raw garlic has a strong, pungent and heated taste. Garlic mellows and sweetens considerably with cooking. We love the well-balanced, delicate, sweet and nutty flavor that roasted garlic offers.
Roasting garlic also changes the chemical makeup of the garlic so it's easier to digest.
Courses Starters
Just made the white bean dip… It’s excellent with carrots taste super good
Jennifer, thanks for sharing! We’re glad you enjoyed the dip.