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roasted garlic and white bean dip

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November 8th, 2009 · Print Print

roasted garlic and white bean dip from sugarlaws

There are nights when I could happily eat crackers and dip for dinner.  In fact, I am ridiculously partial to a certain eggplant recipe that I haven’t posted to this website because I’ve never managed to take a good photograph of it.  This, on the other hand, I think I did fairly well with.

And I know it’s a little 80′s retro, but I loved these as little hors d’oeuvres at the beginning of a party.  Easy to make for a crowd, and hearty enough to take the edge off without spoiling anyone’s appetites.  They’re easy, can be made in advance and left out at room temperature, and ridiculously good.  Try eating just one — good luck.

Also, the winner of the Max Brenner book is Natalie (who, incidentally, chose “oreo truffles” as her favorite chocolate creation — those sound awesome)!  I’ll be emailing later today for your address.  For everyone who didn’t win, you can buy the book here!

roasted garlic and white bean dip from sugarlaws

Roasted Garlic and White Bean Dip Recipe

INGREDIENTS
2 tbsp olive oil
1 15-ounce can cannellini beans
4 large cloves of garlic
1 teaspoon lemon juice
1/4 cup chopped chives

DIRECTIONS

Roast the garlic at 400 degrees for approximately 30 minutes.

Put roasted garlic, oil, beans, and lemon juice into a food processor.  Puree until smooth, then add the chives and pulse 4-5 times.  Serve warm or cold with bread, or pipe onto crackers.  Garnish with additional chopped chives.

roasted garlic and white bean dip from sugarlaws


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Tags: appetizers · food



5 responses so far ↓

  • 1 VeggieGirl // Nov 8, 2009 at 8:07 am

    You had me at garlic – love it!

    Congratulations to Natalie on winning the book!

  • 2 Jason Sandeman // Nov 8, 2009 at 10:01 am

    It may be a retro canape, but it still hits the spot. I like to use black turtle beans to get a different texture/color into the dip.

    Another amazing addition is a touch of rosemary. For some reason it just ramps up the flavour that little bit.

  • 3 Natalie // Nov 8, 2009 at 6:09 pm

    YAY!  I got on here to see the new recipe, and then saw that I won!  I had completely forgotten about the book.  This new recipe looks amazing – I too could eat crackers/veggies and dips for supper.

  • 4 TaylorSterling // Nov 10, 2009 at 9:36 am

    OMG yummy. Want some.

  • 5 Rosemaryandthegoat // Nov 11, 2009 at 6:30 am

    I love anything made with white beans. I will try these. I recently made a white bean and chicken chili and it was delicious.

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