Friday, July 27, 2012

White Bean and Roasted Garlic Dip

Tonight, Bryan and I have been invited to a "Red, White and Brew" party hosted by our neighbors in celebration of the opening ceremonies of the 2012 Olympics! I'm so excited the Olympics are on again!! And probably even more excited that I actually have some free time to watch them every day!

For the party tonight, we were instructed to bring side dishes in the colors of red, white, and blue. After thinking of many ideas to fit the color scheme, I settled on finding a white bean dip because I believe that bean dip is better than salsa AND guacamole! Blue corn chips and spicy red salsa completed the color combination.

The best part about this dip is that it includes roasted garlic. It was totally worth heating up our oven in this hot weather to have the house smell like savory garlic for an hour! This dip is very simple to make and tastes amazing! Now that I've made my first bean dip, you can bet I'll be making many more varieties!


White Bean and Roasted Garlic Dip


4 tbsp extra virgin olive oil, divided
2 whole garlic heads
2 16 oz cans canellini beans or other white beans
1/4 cup fresh lemon juice
1/4 tsp salt
1/4 tsp white pepper (I used regular ground black pepper)


Preheat oven to 375 degrees.

Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tbsp olive oil. Cover with aluminum foil and bake for 30 mins.

Uncover and bake until the garlic cloves are soft and golden brown, another 30 minutes. (You can make ahead and store in an airtight container in the refrigerator for up to 5 days.)

In a food processor, combine the beans, roasted garlic, remaining 3 tbsp olive oil, lemon juice, salt, and pepper and process until smooth. This will keep in an airtight container in the refrigerator for up to 3 days.