Ingredients
Roasted Garlic
- 1 head garlic
- 1 teaspoon olive oil
- Pinch kosher salt
White Bean Dip
- 29 ounces Cannellini beans (white kidney beans), drained but not rinsed
- ¾ teaspoon fresh chopped rosemary
- ¾ teaspoon fresh chopped thyme
- ½ teaspoon fresh chopped sage
- 5 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- Head of roasted garlic (peeled, from above)
- ¼ cup oil packed, sun-dried tomatoes (finely chopped)
- Drizzle of good olive oil (for serving)
- Sprinkle of fresh herbs (for garnish)
Instructions
- Make the roasted garlic: Preheat the oven to 400°F. Trim the top ⅓” to ½” off the head of garlic, exposing the cloves. Place the garlic and trimmed pieces in a small piece of tin foil. Drizzle with olive oil and sprinkle with kosher salt. Seal the foil pouch tightly.
- Roast garlic: Roast the wrapped garlic in the oven for 30 minutes or until very tender. Remove from oven and allow to cool until safe to handle. Peel the cloves from the skin and set aside.
- Prepare herb-infused oil: Heat 5 tablespoons extra virgin olive oil in a small pan over medium-high heat until shimmering but not smoking. Turn off the heat immediately, add chopped rosemary, thyme, and sage. Swirl the pan to coat the herbs with hot oil, letting the flavors infuse. Set aside.
- Process beans: Drain Cannellini beans in a mesh strainer, discarding the liquid but do not rinse the beans. Transfer beans to a food processor bowl. Pulse several times until beans break down into a chunky consistency.
- Combine ingredients: Add the herb-infused olive oil, ½ teaspoon kosher salt, and 2 tablespoons fresh lemon juice to the beans. Pulse 4 to 5 times to combine the flavors.
- Add roasted garlic: Add the peeled roasted garlic cloves to the mixture and pulse until the garlic is fully pureed and blended into the dip.
- Add sun-dried tomatoes: Stir in the finely chopped, oil-packed sun-dried tomatoes by pulsing 2 to 3 times until evenly distributed.
- Serve: Transfer the white bean dip to a serving bowl. Drizzle with a little good olive oil on top and sprinkle with fresh herbs. Serve immediately with pita chips or fresh crudités.
Notes
- Do not rinse the cannellini beans after draining to retain flavor and creaminess.
- Roasting the garlic softens its flavor and adds depth to the dip.
- Fresh herbs can be adjusted or replaced according to preference.
- Use oil-packed sun-dried tomatoes for a richer flavor and better texture in the dip.
- This dip can be refrigerated for up to 3 days; bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
