A delicious and super simple vegan dip for your next party!
Looking for a delicious new dip to try out with friends? This roasted garlic white bean dip is the perfect vegan appetizer to try at your next party! You'll need 45 minutes to roast the garlic, and you'll have plenty of time to cook the beans and chop up the other ingredients while the garlic roasts. And after that, it's as simple as a quick blend and pour.
Roasted Garlic White Bean Vegan Dip
Ingredients:
-
2 cups cannelini beans, cooked - 1/2 cup reserved liquid from cooking
- 1 teaspoon rosemary, chopped
- 1 head garlic, roasted
- 1 tablespoon balsamic vinegar
Instructions:
Cut the top off of the head of garlic—and be sure it's a whole head of garlic, not individual cloves!—and drizzle into it with olive oil and a sprinkle of salt. Wrap it up in aluminum foil and roast it in oven at 425° F for 45 minutes, or until tender and golden brown. While it's roasting, cook up those beans until soft, reserve a half cup of the liquid from cooking the beans, and chop up the rosemary. Once all of that and the garlic is finished, combine the beans, rosemary, roasted garlic, and balsamic in a food processor or blender until pureed. To thin it out a bit, add a little of the reserved liquid a little at a time as necessary until you've reached your desired consistency. Salt and pepper to taste, pour it into a dish, and go to town! Get more delicious recipes here!
