Roasted Garlic White Bean and Red Pepper Dip

Published April 21, 2013 by jenmatteson

Another recipe from Jaida at Sweet Beginnings.  That girl just makes so many yummy things!  I’ve had this in my “to try” list for awhile now, and had the perfect opporutniy to try it out.  We had Nate’s parents over for ribs (in Nate’s new smoker!) last weekend, and I didn’t want anything really heavy to set out as an appetizer before we ate dinner.  I figured we’d all be excited and trying to save room for the ribs!

Roasted Garlic White Bean and Red Pepper DIp

This white bean dip was the perfect snack before dinner.  I loved the fact that it had an entire head of roasted garlic – you can never go wrong with roasted garlic!  The original recipe calls for 1 cup of cannelini beans and 3 scallions.  After adding everything to the food processor, I thought the rosemary and scallions were far too over powering.  Good thing I got two cans of beans instead of one.  I ended up adding two cans of cannellini beans, but for me the scallion taste still was overpowering.  I did use fairly large scallions, so maybe that’s why.  Next time, I’ll only add a little at a time and taste as I go.  Lesson learned.  Overall, I still loved the dip, but I certainly wouldn’t plan to be making out with Adam Levine after noshing on it 😉  It’d be a great spread on a turkey or veggie sandwich, too!

Roasted Garlic White Bean and Red Pepper Dip

Roasted Garlic White Bean and Red Pepper Dip

Source: Adapted from Sweet Beginnings
Servings: Makes about 2 cups

Ingredients:

1 garlic bulb
2 cans cannellini beans, rinsed and drained
2 tbsp fresh lemon juice
1 tbsp olive oil
1-2 scallions, rough chopped
1/2 red bell pepper, rough chopped
1 1/2 tsp fresh rosemary
1/4 tsp cayenne pepper

Directions:

1. Preheat oven to 400 degrees.  Cut pointed end of the garlic bulb, exposing as many cloves as possible.  Drizzle generously with olive oil, wrap in foil, and roast until cloves are soft, about 40 minutes.

2. Remove from oven, open foil, and let cool slightly.  Squeeze cloves from skins into food processor.  Add beans, lemon juice, olive oil, red pepper, scallions rosemary and cayenne.  Puree until smooth.  (I suggest adding the scallions one at a time and testing the flavor as you add more).

3. Transfer to bowl and refrigerate until flavors have blended, at least one hour.

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