Get your garlic on with this Tuscan White Bean Dip! Creamy white beans and roasted garlic are blended with Italian seasonings to make a dip you’ll return to again and again. Roasting the garlic eliminates that raw garlic sharpness and replaces it with an almost buttery flavor (yes, I used the “b” word). The first time I created this white bean dip recipe, my entire kitchen was bathed in the aroma of garlic roasting in the oven. It was a beautiful day, so open windows and doors helped to clear the air and, I think, share it with my neighbors. I hope they liked it. While my family and I don’t usually like garlic in large doses, when it’s roasted I can eat a lot of it. And I have! That’s why this recipe made it into the Garden Dish collection.
- White Bean Dip
- 1 medium - head of garlic (about 6-8 cloves)
- 1 15 oz can - cannellini beans, drained and rinsed
- 1 tsp - Italian seasoning blend
- 2 Tbs - lemon juice
- 1 medium - red bell pepper, diced
- 1 medium - scallion, thinly sliced
- 1 sprig - fresh parsley, finely chopped
- Preheat the oven to 400 °F.
- Cut the top 1/4"-1/2" off the garlic head. Wrap the garlic head in parchment paper, and then in aluminum foil. Roast for 35-40 minutes, until the garlic is very soft.
- Meanwhile, mix together the red pepper, scallion, and parsley. Set aside.
- When the garlic has finished roasting, remove it from the foil and parchment paper and allow it to cool for several minutes. When cool enough to handle, squeeze the garlic out of its skins and into a food processor. Add the beans, lemon juice, and Italian seasoning. Blend in the food processor until smooth. Salt to taste.
- Scoop the bean dip into a serving bowl. Sprinkle the red pepper mixture on top. Serve.
We like to serve this with a tray of baked pita chips and cut vegetables, such as carrots and cucumber.
The flavor deepens if you refrigerate the dip for a few hours before serving.
Nutrition (per serving): 47 calories, 70% calories from carbohydrates, 22% calories from protein, 8% calories from fat, 2.5g fiber.