Prep 10 mins
Cook 1 hr 10 mins
Great for parties or small gatherings. I serve this with warm pita and crackers.
- 3 heads garlic, tops cut off
- 7 tablespoons extra virgin olive oil
- 3 (15 ounce) cans small white beans, rinsed and drained
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 1⁄2 teaspoons lemon zest
- 1 1⁄4 teaspoons fresh rosemary, finely chopped
- fresh ground black pepper, to taste
- Preheat oven to 350 degrees.
- Place heads of garlic, cut side facing up, in a small baking dish. Drizzle with 1 TBSP of the olive oil. Cover with foil and bake 1 hour or until tender. Uncover and set aside to cool.
- Squeeze garlic cloves into food processor. Add remaining oil from baking dish, plus 4 TBSP oil, beans, lemon juice, salt, lemon zest, and rosemary. Blend until smooth.
- Transfer mixture to bowl and season with freshly ground black pepper. Cover and refrigerate at least 1 hour. Should be served at room temperature.
- *NOTE: Can be prepared 1 day ahead. Let stand 1 hour at room temperature before serving.
I knew I was a garlic freak but now it's confirmed. I planned to reduce the number of cans of beans to two, for a stronger garlic flavor. Well...I tasted the dip after adding one can and it was creamy-garlicly-heaven! We enjoyed it as a dip with crackers and also as a spread on Grilled Eggplant, Arugula and Mozzarella Panini sandwiches. For a party I'd probably use two cans or there could be a seriously toxic garlic breath alert!! If you and Dom haven't been to The Garlic in New Smyrna, you should check it out. They have really great roasted garlic that comes with their bread. http://www.thegarlic.net
Yummy! I didn't need so much oil to get a nice texture, I just didn't rinse and dry the beans. Good way to save on oil. Looking forward to eating this in the afternoon!
I love this dip! I have used a similar recipe from Sunset Magazine for years. I am a bit lazy on my garlic preparation as I just chop it and add to a little olive oil in the microwave for a bit. I love the rosemary flavor. I do not add all the lemon juice at once, sometimes back off a bit on that because I don't want lemon to be the dominant flavor. The BEST way to make this dip is with dried beans you cook yourself, I like peruano beans most. Then it's over the top. Great. Thanks for posting!