Description
This White Bean Dip combines creamy cannelini beans, roasted garlic, and fresh rosemary for an irresistible flavor. Perfect for quick snacks, healthy meals, or party appetizers.
Ingredients
Scale
- 1 bulb garlic
- 1 teaspoon olive oil
- 2 cans (15.5 ounces) cannelini beans, drained and rinsed
- ¼ cup olive oil (extra virgin, high-quality oil)
- ¼ cup slivered almonds
- 1 medium lemon, zested and juiced
- 1 – 1 ½ teaspoons kosher salt
- ⅛ teaspoon cayenne pepper
- 2-3 tablespoons water (if needed)
- 2 tablespoons fresh rosemary, finely minced (reserve a little to sprinkle on top)
- black pepper to taste
- Garlic infused olive oil or rosemary-infused (if possible)
- Flaky sea salt
- fresh vegetables (cherry tomatoes, sliced cucumbers, carrots, bell peppers, jicama, celery)
- pita wedges, pita chips, tortilla chips, pretzel chips, or potato chips
Instructions
- Preheat the oven to 400°F (205° C).
- Remove the loose papery skin from the garlic bulb and cut about ¼ inch off the top to expose the cloves.
- Drizzle the garlic with olive oil and wrap it in foil to create a sealed packet.
- Place the packet on a baking sheet or cast iron pan and roast for 40–50 minutes, until the garlic is very soft.
- Allow the garlic to cool completely. Roasted garlic can be prepared 5–7 days in advance and stored covered in the refrigerator.
Notes
For added flavor, use garlic or rosemary-infused olive oil when drizzling.
This dip pairs well with fresh veggies or a variety of chips—perfect for parties or snacks!
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 1g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg