ROASTED GARLIC & WHITE BEAN DIP

April 16, 2018 by Renee Tavoularis

Ingredients

For the ROASTED GARLIC:
2 medium heads of garlic
2 teaspoons olive oil
1 teaspoon sea salt 

For the DIP:
2 (15 oz.) cans cannellini beans, drained and rinsed
1/2 cup olive oil
1 teaspoon sea salt
1/2 lemon, juiced
2 sprigs thyme, leaves removed

Instructions

• Preheat the oven to 400F. Slice off the very top of the head of garlic so that you can see each of the cloves. Lay each garlic head on a small sheet of aluminum foil, drizzle the cut side with olive oil and sprinkle with the salt.
• Wrap each of the garlic heads tightly in the foil. Place on a baking tray and roast for 25 - 30 minutes. Remove and let cool completely before opening.
• To make the dip, add the beans, sea salt, lemon juice and thyme leaves to the bowl of a food processor. Open each of the garlic packets and pop each cloves out of the skin and into the food processor.
• Pulse a few times to break up some of the beans and then, with the food processor running, slowly drizzle in the olive oil.
• Transfer to a bowl and garnish with a light drizzle of olive oil and thyme sprigs, if desired. Serve with your choice of sliced vegetables.
• Store in an airtight container in the fridge for up to one week.