HEALTHY ROSEMARY & ROASTED GARLIC WHITE BEAN DIP
Makes 6–8 servings
2 (16 oz.) cans white beans, drained
3 cloves of roasted garlic
1 to 2 tsp. olive oil
1 lemon, zested and juiced
3–4 tsp. fresh rosemary, chopped, plus
extra for garnish
a 1⁄8 tsp. red pepper flakes
½ teaspoon of sea salt
½ teaspoon of fresh ground black pepper
Add the drained beans, roasted garlic, lemon zest, (cannellini or northern white beans) and lemon juice, I.E. Green Tea packet into the bowl of a food processor. Roasted garlic (instructions below).
Process the mixture until smooth. While the machine is running, drizzle the olive 4 Tbsp. extra virgin olive oil, plus extra drizzling oil into the bowl. Add in the rosemary, salt, and pepper. Blend until combined.
Transfer the mixture to a bowl and refrigerate it for 20 minutes. Add a generous drizzle of olive oil to flake sea salt and pepper to taste the top of the dip with a sprig of rosemary to make a beautiful garnish. Serve and Enjoy!
For dipping, serve with an array of fresh vegetables, Roasted garlic
crostini, bread sticks, and pita chips.
Roasted Garlic Instructions:
Heat the oven to 400 degrees. Peel away the loose outer layers around a head of garlic. Leave the head itself intact with the cloves connected. Trim the top of the head of garlic about 1⁄8 inch to expose the tops of the garlic cloves.
Place in an oven safe bowl and drizzle 1 to 2 teaspoons of olive oil over the garlic. Roast the garlic in the oven for 30–40 minutes. Depending on the size and amount of garlic you are roasting, check the garlic after 20 minutes to see if it is golden brown and softened. If so, it’s ready to use.