White Bean and Roasted Garlic Dip
Creamy cannellini beans, caramelized roasted garlic and tangy Greek yogurt are pureed to create this crowd-pleasing Roasted Garlic Bean Dip.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head garlic
- 1/4 cup extra virgin olive oil (divided)
- 1 teaspoon salt (divided)
- 2 15- ounce cans cannellini beans (drained and rinsed)
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
Instructions
- 1
Pre-heat oven to 400 degrees.
- 2
Using a sharp knife, cut off the top of the garlic head to expose all of the cloves then place in the center of a large square of tin foil.
- 3
Drizzle garlic cloves with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt. Wrap tightly with the foil and place in oven for 40-45 minutes. Remove from oven and set aside to cool slightly. Gently squeeze out caramelized roasted garlic and place directly in a food processor.
- 4
Add drained beans, yogurt, remaining olive oil, salt, lemon juice and pepper to the food processor and pulse until smooth and creamy. You may need to add a tablespoon or two of water to reach desired consistency.
- 5
Serve immediately or refrigerate for up to 7 days.