White Bean Dip with Roasted Garlic and Crispy Rosemary
Creamy white beans, sweet roasted garlic, bright lemon, and fresh rosemary blend into a dip that tastes like you fussed, even though the food processor does most of the work. A crispy rosemary sprig and a pour of warm rosemary oil make it ready for your holiday table. Roast the garlic ahead, and you're about 10 minutes away from an appetizer your guests will ask about.
Servings: 8 people
Calories: 87kcal
Equipment
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 2 15 ounces cans of white beans cannellini or Great Northern drained and rinsed
- 4 tablespoons olive oil
- 1 lemon juiced and zested
- 1 tablespoon fresh rosemary chopped
- ¼ teaspoon black pepper
- 1 pinch cayenne plus more for garnish, optional
- 1 tablespoon warm water
- 1 ¼ tsps kosher salt
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
Instructions
Roast The Garlic
- The garlic can be roasted up to a week ahead.
- Heat the oven to 400℉.
- Peel off the outer layers of the garlic's skin but leave the head intact.1 head garlic
- Cut ¼ inch off the top of the garlic to expose the cloves.
- Place the garlic on a large piece of aluminum foil and drizzle 1 teaspoon of olive oil over the cloves. Close the foil tightly.1 teaspoon olive oil
- Bake for 40-50 minutes until you can pierce the center of the head with a knife easily. Let cool slightly.
Dip
- Squeeze the roasted garlic cloves into the bowl of a food processor.
- Add the white beans, 4 tablespoons of olive oil, lemon juice, lemon zest, rosemary, black pepper, cayenne, warm water, and the salt.2 15 ounces cans of white beans, 4 tablespoons olive oil, 1 lemon, 1 tablespoon fresh rosemary, ¼ teaspoon black pepper, 1 pinch cayenne, 1 tbsp warm water, 1 ¼ tsps kosher salt
- Puree until smooth. Adjust the salt and pepper if needed.
- Transfer to a serving dish.
Topping
- Heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. When hot, add the remaining rosemary sprig. Cook until brown and crisp, flipping at least once, about 1 minute.1 tablespoon olive oil, 1 sprig fresh rosemary
- Transfer to the top of the dip as a garnish.
- Pour the remaining oil in the skillet over the top of the dip.
- Sprinkle with additional cayenne for additional heat and color.
Notes
The garlic can be roasted up to a week ahead. Store the cloves in the fridge without oil.
Garlic confit can replace the roasted garlic for a softer flavor.
If the dip is too thick, loosen it with warm water, one teaspoon at a time.
Canned beans vary in saltiness, so taste the dip before adding all the salt.
If the dip has been chilled, let it rest on the counter for 15 to 20 minutes before serving.
Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 87kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 364mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 16IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.2mg
