Garlicky White Bean Dip is herby and creamy, earthy and complex. And it’s incredibly versatile. Spread it on crackers or a slice of Sourdough Baguette. It’s lovely with raw carrot sticks. I love it slathered in a sandwich or a wrap. Warm it on the stovetop with a bit of chicken broth, and you’ll have a luxurious soup. You could even use it as the base of a pasta sauce. Just use it – it’s good and good for you!
Garlicky White Bean Dip
Ingredients
- 2 15½ ounce cans of cannellini beans
- 1 lemon
- 1 T fresh rosemary
- fresh parsley, for garnish
- 2 heads garlic
- a drizzle of olive oil (for roasting the garlic)
- ¼ cup extra virgin olive oil (for the dip)
- ¼ t garlic powder
- ¼ t salt
- ¼ t pepper
- ⅓ cup heavy cream
- cracked black pepper and more olive oil, for garnish
Instructions
- Preheat the oven; mise en place – Preheat the oven (or even better, your air fryer) to 400℉. Drain and rinse the beans. Zest the lemon, then squeeze out the juice. Mince the rosemary. Chop the parsley and set aside.
- Roast the garlic – Slice the tops off the garlic and drizzle with a bit of olive oil. Wrap in aluminum foil and roast for about 40 minutes, or until the garlic is very soft.
- Purée – Squeeze the garlic cloves out of their skins into the bowl of your food processor. Add the beans (reserving a few whole beans for garnish), ¼ cup olive oil, ¼ t garlic powder, lemon zest, 2 T lemon juice, 1 T minced rosemary, and ¼ t each of salt and pepper, and process until very smooth. Add the cream to the bowl and pulse until combined. Taste, and season with salt and pepper if needed.
- Finish and serve – Pour the dip into a serving bowl, and warm it briefly in the micro before serving. Garnish with a drizzle of olive oil, the reserved whole cannellini beans, chopped parsley and cracked black pepper.
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