There’s nothing like a flavorful dip that keeps you coming back for more. Whether you dive celery sticks into a creamy hummus or chips into a spicy salsa, you can’t go wrong with a great dip. That’s exactly how we feel about this roasted garlic white bean dip, which is brimming with powerful flavor combinations. The great part is that this dip only contains five ingredients, and it requires five minutes of your time.
We cannot tell a lie…this recipe does involve more than five minutes of your time. You have to roast the garlic separately, but once you finish that step, the actually blending of the bean dip only takes five minutes. The reason that you use roasted garlic in place of fresh garlic cloves is because roasted garlic gives the dip a buttery texture with incredible depth of flavor. Roasting helps to mellow the intense garlicky flavor and even though it takes about 40 minutes to roast the whole head, it’s well worth the time.
For the beans, we encourage you to use white butter beans or cannellini beans. You can soak them overnight if you use dried beans, or you can used canned varieties. If you opt for canned beans, look for brands without too many additives and choose the ones that are salt-free. These beans blend easily with creamy, caramelized garlic cloves. Add lemon juice, olive oil, and sea salt to the equation and you have yourself an dynamite dip!
- Prep Time:5m
- Cook Time:40m
- Total Time:45m
- Serves: 6 servings
- Category: Dips & Spreads, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Roasted Garlic
- 1 head garlic
- 1 tsp. olive oil
- 1/4 tsp. sea salt
For the Dip
- 18 oz canned white beans, drained
- 1/2 tsp. sea salt
- 1 lemon, juiced
- 1 1/2 tbsp. filtered water (if necessary)
Instructions
For the Roasted Garlic
- Preheat your oven to 400º F.
- Place the entire head of garlic directly on its side and cut the top portion off, exposing the tops of the cloves.
- Place the head on a sheet of tin foil, drizzle with olive oil, and season with sea salt. Enclose the garlic in the tin foil and then place it in the oven on a baking sheet.
- Roast for 40 minutes and then remove from the oven when finished.
For the Dip
- Remove the peels from the garlic and add all of the cloves to a food processor with the beans, lemon juice, and sea salt.
- Blend the ingredients until you get a smooth, creamy consistency. Add the water if the dip is too thick or chunky.
- Spoon the dip into a bowl and serve with vegetable sticks or crackers.
- Store leftover dip in an airtight container in the fridge and consume within 3-5 days.
