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I LOVED this yummy dip! I had already boiled all of my beans and frozen them, so I just boiled them in the garlic, sage (I used ground sage), bay leaves, and olive oil for about 8 minutes before blending everything. I wasn't sure if I was supposed to blend the garlic in the broth with the beans or just the baked garlic, so I just blended the baked garlic with it and some of the broth juice and it turned out just perfect! We enjoyed this garlicy bean dip spead on bread and ate it along with some pasta (Rigatoni With Tomato, Eggplant, & Red Peppers). Thanks! Made for 1-2-3 Zaar Tag.

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Enjolinfam July 22, 2008

Delicious! Nutritious! I used the sage growing on the windowsill, all the garlic, perhaps a little less oil and only a touch of lemon. Loved it! Great with crackers, with crudites. Thanks, Mary!

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Chef Kate March 31, 2008

I'm not one to start from scratch when it comes to navy beans, but did just that this time! GREAT DIP, to be sure! My cloves of garlic were LARGE but still used all that was indicated! I don't think the results could have tasted better! Thanks for sharing! [Tagged, made & reviewed in Newest Zaar Tag, 08A]

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Sydney Mike March 22, 2008
White Bean, Sage and Roasted Garlic Spread