This recipe is one of my all time favorites for a few reasons:
1–It’s a total crowd pleaser. Without fail, guests always ask for this recipe. (Who doesn’t love the taste of roasted garlic??) Also, it’s vegetarian, so it’s a safe appetizer to make for large crowds in case someone doesn’t eat meat. (Also vegan if you omit the cheese.)
2–It comes together really quickly. Last time my husband called me to say he was bringing home hungry friends, I threw this together in less than 15 minutes total, including clean-up time!
3–It is made entirely of ingredients that I always have on hand in my pantry and fridge.
White Bean Dip
Yield: 12 servings
Time: 25 minutes total
5 cloves garlic, finely chopped
½ cup plus 1 tbsp EVOO (extra virgin olive oil)
30 ounces cannellini beans, drained and rinsed
5 tbsp lemon juice
¼ cup grated Parmesan cheese
1 large handful (about ½ to ¾ cup) fresh parsley (just the leaves, stems removed)
salt and pepper (to taste)
Serve with: pita chips and/or chopped veggies (I like to use serve this dip with Stacy’s naked pita chips as well as zucchini, carrots, celery, broccoli, bell peppers, cucumbers, and grape tomatoes.)
1. Place the garlic and 1 tbsp EVOO in a small sauté pan. Cook over medium heat until the garlic browns and begins to get crispy, about 3-5 minutes.
2. Combine the following ingredients in a food processor: cannellini beans, ½ cup EVOO, lemon juice, Parm, parsley, and roasted garlic (with any remaining oil). Process until smooth and season with salt and pepper to taste. Serve room temperature or heated gently.
Note: To change up the flavor, I’ll often add two or three roasted red peppers prior to processing.