Roasted Garlic and Rosemary White Bean Dip

This scrumptiously creamy Roasted Garlic and Rosemary White Bean Dip is loaded with flavor and simple to prepare. Roasted garlic is pureed with cannellini beans, fresh rosemary leaves for a creamy addictive dip. Serve with toasted naan or pita for a crispy way to dip.

📝 Ingredients

• 1 head garlic (roasted (see notes))
• 30 ounces canned cannellini beans (drained and rinsed)
• 1/4 cup low-sodium chicken broth
• 3 tablespoons olive oil (plus more for serving)
• 1 tablespoon red wine vinegar ( or fresh lemon juice)
• 1 tablespoon rosemary leaves
• kosher salt (to taste)
• freshly ground black pepper (to taste)

👨‍🍳 Instructions

1. 1--- FOR THE ROASTED GARLIC: ---
2. 2Preheat your oven to 400℉ (or 200℃).
3. 3Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated oven and roast for 20-25 minutes or longer depending on size. Remove and let cool until safe enough to peel off the outer skin of each clove.
4. 4Drain and rinse cannellini beans.
5. 5In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine.
6. 6Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
7. 7Serve immediately or cover tightly with plastic wrap and refrigerate.
8. 8--- TO SERVE: ---
9. 9Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
10. 10Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.