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Roasted Garlic and Rosemary White Bean Dip

Print Recipe
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.
Course Appetizers & Snacks
Cuisine American
Keyword appetizer, dip, roasted garlic, Rosemary, white bean
Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 35 minutes
Servings 8 servings
Calories 54
Author Laurie McNamara

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

FOR THE ROASTED GARLIC:

  • Preheat your oven to 400℉ (or 200℃).
  • Break 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.
  • Drain and rinse cannellini beans.
  • In 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.
  • Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
  • Serve immediately or cover tightly with plastic wrap and refrigerate.

TO SERVE:

  • Spoon 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.
  • Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.

Notes

I prefer to roast garlic by the cloves, to do this: break 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. Place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.

Nutrition

Serving: 2tablespoons | Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 4mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg