Roasted Garlic and Rosemary White Bean Dip

 

This scrumptiously creamy  Roasted Garlic and Rosemary White Bean Dip is loaded with flavor and  simple to prepare. Roasted garlic is pureed with cannellini beans, fresh  rosemary leaves for a creamy addictive dip. Serve with toasted naan or  pita for a crispy way to dip. 

 

Yield: about 6 servings 

Prep Time: 5 minutes 

Cook Time: 20 to 25 minutes (for roasting the garlic) 

Total Time: about 35 minutes 

Ingredients:

1 head of roasted garlic* 2 (15 ounces each) cans cannellini beans, drained and rinsed 1/4 cup low-sodium chicken broth 3 tablespoons good quality olive oil, plus more for serving 1 tablespoon red wine vinegar or fresh lemon juice 1 tablespoon finely chopped fresh rosemary leaves kosher salt, to taste freshly ground black pepper to taste    

 

Directions:

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.