Friday, November 17, 2017

Roasted Garlic and Rosemary White Bean Dip

My favorite part of any meal is always the appetizer! I am one of those people that will just order an app instead of getting the entree. My favorite thing to do is just make a bunch of appetizers and set them out instead of making a meal. This dip is now added to my next line up!

Am I the only one that loves garlic?? Like really loves it? I have been known to just roast garlic and smear it on toast so any recipe that calls for it is my new BFF.

Can we talk about hummus for a second? In particular, how sick of it I am. I know it is one of the healthier dip options but come on... I just cant do it anymore. In my attempt to make a healthy twist I ended up with this creamy deliciousness! And I cant wait any longer to share it with you!

Roasted Garlic and Rosemary Bean Dip

1 Can White Beans
2 Tablespoons Olive Oil
1 Head of Roasted Garlic
1 Sprig Rosemary 
Salt and Pepper 

Pre-heat your oven to 400°F.  Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan, cut side up.  Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed. Squeeze roasted garlic into a food processor. Add all other ingredients and blend.

That's it! Another lazy girl holiday recipe! Cheers to simple and delicious dishes! 

xx, Prosecco and Projects

1 comment :

  1. Wow, looks so easy to make and DELICIOUS! Perfect for a Thanksgiving app!

    Riva |