Roasted Garlic White Bean Dip
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 pound
- Serves:
- 16
ingredients
- 1 medium head garlic
- 1 tablespoon olive oil, divided
- 1⁄2 teaspoon dried rosemary
- salt, to taste
- fresh ground black pepper, to taste
- 1 small sweet onion, peeled and chopped
- 1 (15 ounce) can navy beans or (15 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon ground cumin
- 2 tablespoons nonfat sour cream
directions
- Preheat oven to 375 degrees F (190 degrees C). Leaving the cloves intact, remove the outer skin from the garlic. Wrap head in aluminum foil with 1/2 tablespoon olive oil, rosemary, salt and pepper. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
- In a medium saucepan over medium heat, sauté sweet onion with remaining 1/2 tablespoon olive oil until soft and lightly browned.
- Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin, nonfat sour cream, salt, and pepper to taste. Blend to desired consistency. Refrigerate until ready to serve. Serve at room temperature.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!