Thursday, October 1, 2009
Recipe: White Bean and Roasted Garlic Dip
Serves: 10 / Preparation time: 10 minutes / Total time: 1 hour, 10 minutes You can store this dip covered in the refrigerator for 3 days.
2 whole garlic heads
4 tablespoons extra-virgin olive oil, divided
2 cans (15.5 ounces each) cannellini beans or other white beans, drained and rinsed
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped fresh flat-leaf parsley plus more for garnish
Baked pita chips or vegetables for serving
Method of Preparation
Preheat the oven to 375 degrees.
Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake about 30 minutes.
Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. You can make the roasted garlic in advance and store it in an airtight container in the refrigerator for up to 5 days.
Remove the garlic from the oven and when cool enough to handle, squeeze the soft garlic from the cloves.
In a food processor fitted with the metal blade, combine the beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper. Stir in the parsley.
To serve, transfer to a bowl, garnish with the parsley leaves and serve with pita chips or vegetables
From "The Food You Crave" by Ellie Krieger (Taunton, $28). Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1/4 cup serving. 145 calories (31% from fat), 5 grams fat (1 gram sat. fat), 20 grams carbohydrates, 7 grams protein, 94 mg sodium, 0 mg cholesterol, 4 grams fiber.