White Bean Dip Recipe

Makes 12 Servings

Ingredients

1 can (14 oz, 17.6 oz) cannellini beans, canned, drained
1 bulb garlic, raw
1/4 cup (2 oz) olive oil

1/4 cup (2 fl oz) lemon juice, fresh

Directions

1. Preheat the oven to 400 degrees F.
2. Remove the outermost skin of the garlic bulb (the loose stuff). Cut off the very top of the bulb so the tip of each clove is exposed. Rub the entire bulb with some olive oil. Wrap in tin foil, shiny-side inwards. Place on a cookie sheet or in a casserole dish.
3. Roast in the oven for approximately 45 minutes, or until the bulb gives off the distinct roasted garlic (not raw garlic) aroma and the cloves are squishy.
4. Allow to cool.
5. Drain and rinse the beans (rinsing removes some of the “magical” part of the beans). Place them in a medium-size bowl.
6. To the beans, add half the olive oil, half the lemon juice, and half of the cloves of garlic. Using a hand-held blender, blend the mixture until it’s smooth. Adding more olive oil, lemon juice and garlic to taste and to get the texture to the desired smoothness.
7. ENJOY with tortilla chips, crackers, apple slices, and raw veggies like carrots, celery and bell pepper strips.
Note: You can roast the garlic days in advance.