Roasted Garlic and Cannellini Dip (8 Servings)
INGREDIENTS 1 head of roasted garlic or about 10 cloves 4 Tbsp. olive oil 2 15-oz. cans cannellini beans, can substitute with Great Northern or navy beans, drained and rinsed 3 Tbsp. lemon juice (from 1 lemon)
1 Tbsp. fresh herb of choice (rosemary leaves, chives, or parsley), roughly chopped ¼ tsp. black pepper 1 pinch of cayenne, plus more for garnish (optional)
1 Tbsp. hot water 1¼ tsp. kosher salt
INSTRUCTIONS 1. Place the roasted garlic cloves into the bowl of a food processor.
2. Add the white beans, 4 Tbsp. olive oil, lemon juice, herbs, black pepper, cayenne (if using), hot water, and salt. 3. Purée until smooth, then taste for salt, pepper, herbs and lemon juice. Adjust as necessary. 4. Transfer to a serving dish, garnish with a drizzle of olive oil, and a sprinkle of cayenne.
NutritionNotes This dip can be served with warm pita bread, crudité, or as a topping for a variety of wraps, burgers, and sandwiches.
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