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 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 1 head garlic
- 1/4 cup 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
Pre-heat oven to 400 degrees.
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.
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.
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.
Serve immediately or refrigerate for up to 7 days.
Calories: 101kcal | Carbohydrates: 12.2g | Protein: 5.3g | Fat: 4.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 422mg | Fiber: 4.1g | Sugar: 0.6g