Description

An easy and beautiful white bean dip that is the perfect appetizer or snack. Made with roasted garlic and a handful of fresh herbs.

Scale

Ingredients

5 to 6 cloves roasted garlic (see note)
3 tablespoons fresh flat-leaf parsley
2 tablespoons fresh dill
2 tablespoons fresh chives
2 cups cannelini beans (drained and rinsed if using canned)
3 to 4 tablespoons olive oil
2 to 3 tablespoons lemon juice
1/4 teaspoon salt (or as needed.)

Instructions

In a food processor, pulse roasted garlic cloves until minced. Add in the herbs, pulsing a few more times to mince.
Measure in the beans, 2 tablespoons olive oil, and 2 tablespoons lemon juice. Run the food process until the dip is smooth, adding 1 tablespoons more of olive oil or lemon juice as needed based on taste and texture. Taste and add salt as needed.

Notes

Tips & Tricks: My favorite way to roast garlic is to cut the top from the head, enough to expose the garlic, rub generously with olive oil, then place face-down in a roasting pan. Roast at 400˚ F for 30 to 40 minutes, turning over after 30 minutes and continuing to cook until soft.

Stock up: get the pantry ingredients you will need: white beans, garlic, herbs

Nutrition: see the information.

Nutrition

Calories: 300
Sugar: 1.6
Sodium: 110
Fat: 8.5
Carbohydrates: 42.1
Fiber: 10.4
Protein: 16