Recipe by Dominick & Amanda
Great for parties or small gatherings. I serve this with warm pita and crackers.
Top Review by FLKeysJen
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 Recipe#61868 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
- 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
Directions See How It's Made
- 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.