Roasted Garlic White Bean Dip

    (33)
    1 hour 30 minutes

    This is a rich and nutritious dip, great with Turkish or Lebanese bread, crackers, tortilla chips or just spooned onto a salad! If you prefer to use dried beans, soak them overnight, then simmer in enough water to cover for approximately 45 minutes, until soft.


    48 people made this

    Ingredients
    Serves: 16 

    • 4 medium heads garlic
    • 4 tablespoons olive oil
    • 1 teaspoon dried rosemary
    • salt and freshly ground black pepper to taste
    • 1 large onion, peeled and chopped
    • 400g canned cannellini or butter beans, rinsed and drained
    • 2 teaspoons ground cumin
    • 1/3 cup sour cream

    Directions
    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. Preheat oven to 190 C.
    2. Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in foil with 2 tablespoons of the olive oil, rosemary, salt and pepper.
    3. Roast in oven for about 45 minutes or until the skins are easily removed.
    4. In a medium saucepan over medium heat, cook and stir onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
    5. Remove garlic cloves from their skin, and place in a blender or food processor with the onion, the beans, cumin and sour cream. Season with salt and pepper to taste. Blend to desired consistency. Serve at room temperature.

    Similar Recipes

    Recently Viewed

    Roasted Garlic White Bean Dip
    Roasted Garlic White Bean Dip

    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (31)

    by
    2

    Altered ingredient amounts. this works very well with low fat greek yogurt and leamon juice. i have just had gastric bypass surgery and its a great tasty source of protein.  -  21 Nov 2009

    by
    1

    Used different ingredients. This is excellent! I used cannelli beans because thats what I had, otherwise followed the recipe exactly. Wouldn't change anything! Thank you!  -  29 Sep 2008

    by
    0

    Altered ingredient amounts. This was pretty good. But I made this to go with carrots - not so good! I think it would taste awesome on tacos though. Also, I used only half the garlic - it was more than plenty. My garlic LOVING husband said it was a bit too much. But I might make it again to use in place of refried beans.  -  29 Sep 2008

    See more reviews View all reviews ›

    More Collections

    Similar Recipes