Description
A creamy White Bean Dip featuring tender cannellini beans sweet roasted garlic herb-infused olive oil and oil-packed sun-dried tomatoes.
Ingredients
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1 head fresh garlic
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1 tsp olive oil
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Kosher salt
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29 oz cannellini beans
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3/4 tsp fresh rosemary
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3/4 tsp fresh thyme
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1/2 tsp fresh sage
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5 tbsp extra virgin olive oil
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1/2 tsp kosher salt
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2 tbsp fresh lemon juice
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1/4 cup sun-dried tomatoes
Instructions
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Roast garlic head in foil drizzled with olive oil and salt at 400°F (200°C) for 30 minutes until soft and peel cloves.
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Warm 5 tablespoons olive oil in a pan, remove from heat, and steep chopped rosemary thyme and sage.
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Pulse drained cannellini beans in a food processor until chunky.
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Add warm herb oil salt lemon juice and roasted garlic blending until smooth and creamy.
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Fold in finely chopped sun-dried tomatoes and pulse until combined.
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Transfer to a bowl drizzle with olive oil garnish with fresh herbs and serve in New York.
Notes
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Warm herbs in oil off heat to bloom essential oils without scorching.
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Let dip rest in the fridge for a few hours before serving for deeper flavor.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 30 mins.
- Category: Appetizer.
- Method: Oven Roasting and Food Processor Blending.
- Cuisine: Cuisine:
Nutrition
- Serving Size: ~ 1/4 cup dip
- Calories: ~ 160 kcal
- Sugar: ~ 1 g
- Sodium: ~ 240 mg
- Fat: ~ 10 g
- Saturated Fat: ~ 1 g
- Unsaturated Fat: ~ 9 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 14 g
- Fiber: ~ 4 g
- Protein: ~ 4 g
- Cholesterol: ~ 0 mg
Keywords: White Bean Dip, Cannellini Bean Dip, Roasted Garlic White Bean Dip, Sun Dried Tomato Bean Dip, Herb Infused Bean Dip, Vegan Bean Dip, Appetizer, New York Recipe.