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Roasted Garlic and White Bean Dip

Roasted Garlic and White Bean Dip

Your home is about to smell great! Roast up some garlic and add it to this delicious white bean dip infused with rosemary and finished with olive oil. We love to eat this warm, when freshly made, but if you have leftovers it does last for days.  




    • 3 cups cooked Silver Cannellini Beans (from ~1 cup dried)
    • 1 head of garlic, roasted
    • 4 tablespoons olive oil, plus more for finishing
    • Juice of 1 lemon 
    • 1 tablespoon rosemary, chopped
    • 1 pinch cayenne
    • 1 teaspoon kosher salt
    • Couple grinds of black pepper 






Roast the garlic: Heat the oven to 400 degrees. Peel off any loose leaves from the bulb, then trim ~1/4 inch off the top of the head of garlic to expose the cloves. You can either drizzle the top with olive oil and then wrap the bulb in aluminum foil (make sure the clove is entirely encased) or roast the garlic in a covered dutch oven. Bake for 45 minutes or so. The cloves will look nice and toasted and will pierce easily with a fork. Let cool slightly. 


Cook the beans: Rinse your dried beans (ideally soaked overnight). Add to a pot and bring to a boil, then simmer, covered until tender (covering beans allows them to cook faster and given they are used for a dip, retaining shape won't matter). See here.



Squeeze the roasted garlic cloves from the head of cooked garlic into the bowl of a food processor. Add the cooked white beans, 4 tablespoons of olive oil, lemon, rosemary, cayenne, salt, and add a couple grinds of black pepper. Taste and add more lemon and salt as needed. 

Transfer to a serving dish and drizzle good quality olive oil on top. We love Branche

If feel like going the extra mile, heat up 1 tablespoon of olive oil in a saute pan and add one sprig of rosemary. Cook on each side until crisp (~1 min per side). Transfer the rosemary to the plated dip and drizzle the oil from the pan on top to add a nice infused rosemary flavor.


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