White Bean and Roasted Garlic Dip with Rosemary from ‘Dips & Spreads’
This week, we’re spotlighting recipes from Dips & Spreads: 46 Gorgeous and Good-for-You Recipes by Dawn Yanagihara (Chronicle Books), a cookbook author and editor. Try making the recipe at home and let us know what you think!
Photo: Angie Cao
White Bean and Roasted Garlic Dip with Rosemary
Makes about 2 ½ cups (600 g)
Serve with crackers, crudités, fresh or toasted baguette slices, grissini
Storage: Can be refrigerated without garnish for up to 2 days (garlic flavor will intensify with storage); bring to room temperature, stir to recombine, and garnish before serving
Creamy, fragrant, super garlicky (roasted, not raw, garlic), herbaceous
1 large garlic head, papery outer skins removed, head kept intact
Extra-virgin olive oil for drizzling, plus 3 tablespoons
Fine sea salt and freshly ground black pepper
Two 15-oz (425-g) cans cannellini beans, rinsed and drained
1 ½ teaspoons minced fresh rosemary
¼ cup (20 g) grated Parmigiano-Reggiano cheese
1 ½ tablespoon freshly squeezed lemon juice, plus more as needed
1 tablespoon water
Preheat the oven to 350°F (180°F).
Cut off the top quarter or so of the garlic head to expose the cloves. Cut a small sheet of aluminum foil and set the garlic on top, cut-side up. Lightly drizzle the garlic with olive oil and sprinkle with salt and pepper. Seal the edges of the foil and bake until the garlic cloves are soft and creamy, about 50 minutes. Set aside until cool enough to handle. Pull apart the garlic cloves and remove the skins, saving only the creamy flesh.
In a food processor, combine the garlic, beans, rosemary, Parmigiano, lemon juice, water, ½ teaspoon salt, and ¼ teaspoon pepper. Process to a thick purée, about 1 minute, scraping down the bowl once or twice. With the machine running, stream in the 3 tablespoons olive oil and continue to process until the mixture is smooth, creamy, and homogenous, about 30 seconds. Taste and adjust the seasoning with more salt, pepper, and lemon juice, if needed.
Transfer the dip to a wide, shallow bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.
Use the back of a spoon to swirl the surface of the dip. Drizzle with olive oil and serve.
Reprinted with permission from Dips & Spreads: 46 Gorgeous and Good-for-You Recipes by Dawn Yanagihara (Chronicle Books).
More party snack recipes to make at home:
Slow Cooker Beef and Black Bean Taco Dip
