Roasted Garlic White Bean Dip Recipe

Publisher Photo

Roasted Garlic White Bean Dip Recipe

Be the first to add a review
Publisher Photo
My version of classic hummus features white kidney or cannelloni beans with lemon and garlic. Use it as a dip or a topping for bruschetta.—Shirley Shirley, Ada, Oklahoma
MAKES:
9 servings
TOTAL TIME:
Prep: 50 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 50 min. + chilling

Ingredients

  • 1 whole garlic bulb
  • 1 teaspoon plus 3 tablespoons olive oil, divided
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 to 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • Assorted fresh vegetables

Directions

Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush with 1 teaspoon oil. Wrap bulb in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes.
In a food processor, combine beans, lemon peel, lemon juice, Italian seasoning, salt and remaining oil. Squeeze garlic from skins into food processor. Process until smooth. Refrigerate, covered, until cold. Serve with vegetables. Yield: 2-1/4 cups.
Originally published as Roasted Garlic White Bean Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1/4 cup (calculated without vegetables): 124 calories, 5g fat (1g saturated fat), 0 cholesterol, 315mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 whole garlic bulb
  • 1 teaspoon plus 3 tablespoons olive oil, divided
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 to 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • Assorted fresh vegetables
  1. Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush with 1 teaspoon oil. Wrap bulb in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes.
  2. In a food processor, combine beans, lemon peel, lemon juice, Italian seasoning, salt and remaining oil. Squeeze garlic from skins into food processor. Process until smooth. Refrigerate, covered, until cold. Serve with vegetables. Yield: 2-1/4 cups.
Originally published as Roasted Garlic White Bean Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Garlic White Bean Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review