Roasted Garlic And White Bean Dip Food

ROASTED GARLIC AND CANNELLINI BEAN DIP RECIPE

Steps:

• Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves.No time to roast your garlic? Substitute 3-4 cloves of grated garlic. Raw garlic is stronger flavored than roasted garlic, so only use 3-4 cloves to start. You can add more after tasting if you want more garlic flavor.
• Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.
• Transfer the white bean dip to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. This dip is also delicious as a sandwich spread. Makes about 1 1/2 cups.

ROASTED GARLIC AND WHITE BEAN DIP

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.You could also do this with tin foil, though I haven't tried.
• Roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.
• Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.Feel free to stop the machine to scrape down the sides a couple of times if needed.
• Once smooth, taste the dip and increase the lemon juice or salt if needed.
• Roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.
• Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!
• Store any leftover white bean dip in an airtight container in the fridge for between 3-5 days or the freezer for 3-4 months.

ROASTED GARLIC BEAN DIP

Steps:

• Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.
• Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes.
• Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• Preheat the oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.

WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• Preheat oven to 350 degrees.
• Place heads of garlic, cut side facing up, in a small baking dish. Drizzle with 1 TBSP of the olive oil. Cover with foil and bake 1 hour or until tender. Uncover and set aside to cool.
• Squeeze garlic cloves into food processor. Add remaining oil from baking dish, plus 4 TBSP oil, beans, lemon juice, salt, lemon zest, and rosemary. Blend until smooth.
• Transfer mixture to bowl and season with freshly ground black pepper. Cover and refrigerate at least 1 hour. Should be served at room temperature.
• *NOTE: Can be prepared 1 day ahead. Let stand 1 hour at room temperature before serving.