This creamy, rustic White Bean Dip features the flavors of roasted garlic, herbs and lemon. Pair this vegan dip with tortilla chips, crackers, fresh veggies and more for a delicious and satisfying appetizer or snack.
Cut approximately ½ inch of the top of the bulb of garlic to expose the cloves inside, and peel away any loose papery layers.
Place garlic bulb on a piece of foil and drizzle 2 teaspoons of olive oil onto the exposed cloves, and season with salt and pepper to taste.
Pull up the sides of the foil to seal up the garlic bulb package.
Place the garlic packet in a baking dish or on a baking sheet and roast in the oven for 35 minutes. Remove from the oven and allow garlic to cool for about 10 minutes before handling.
FOR THE DIP
Add cannellini beans, lemon juice, lemon zest, parsley, rosemary, ½ teaspoon salt and ¼ teaspoon black pepper to the bowl of a food processor. Carefully squeeze out the garlic cloves into the food processor, reserving 3-5 cloves for garnish.
Blend until smooth and creamy on high speed, and add the olive oil through the feed tube as the mixture is blending. You will need to stop periodically to scrape down the sides of the bowl.
Transfer to a serving dish and garnish with reserved garlic cloves and additional black pepper and lemon zest, if desired.
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Notes
Dip may be enjoyed right away or refrigerated for 1-2 hours to further infuse the flavors. Dip should be stored in an airtight container in the refrigerator for up to 3 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.