Roasted Garlic & Cannellini Bean Dip

Roasted Garlic & Cannellini Bean Dip


Roasted Garlic & Cannellini Bean Dip

Whether for snacking in front of the big game or as part of an antipasto course, we all need recipes that are this straightforward, this tasty, and this inexpensive!

Nothing could be simpler than this healthful recipe that comes together in minutes. You do need to roast the garlic ahead, but that’s easily done by popping it in the oven with whatever else is cooking for dinner, a night or two before! If you have to cook it on its own, just use a toaster oven – which in fact will make less the cooking time.

Making Roasted Garlic & Cannellini Bean Dip

This is one of those recipes that’s not only so much more than the sum of it’s parts, its full of good nutrients, vitamins and minerals from the beans, the olive oil and the garlic. And it tastes good!

 

Making Roasted Garlic & Cannellini Bean Dip

To make things even easier, if that were possible… go ahead and make the dip in a shallow bowl or plate that’s pretty enough to serve in. Otherwise, make it in any bowl that will accommodate your potato/vegetable masher, and transfer it to something else when serving. Start by mashing the roasted garlic, with a sprinkle of salt.

 

Making Roasted Garlic & Cannellini Bean Dip

Tip in the drained beans, and start mashing. Make it as smooth as you want, but just like with mashed potatoes, having some texture is nice – so you could leave some pieces. However you ‘smash it’ know that you’re making something full of good nutrition including fibre, protein and various vitamins.

 

Making Roasted Garlic & Cannellini Bean Dip

Take the beans as far as you want to, and you’ll add in the remaining few ingredients in the next step. What did I say about this being easy…

 

Making Roasted Garlic & Cannellini Bean Dip

I went easy on the olive oil, but for more luxury, add in a tablespoon or two more. Add the seasonings and remember that white beans are very neutral in taste; they will happily take on other flavours, and do need a good measure of salt!

 

Roasted Garlic & Cannellini Bean Dip

Garnishing with a flavoured oil like basil herb oil is the final flourish. You can make your own, buy it, or use another flavour such as garlic oil, or lemon infused. Many flavours would meld nicely with the neutral tasting beans.

Serve as part of an antipasto, or on its own, with fresh vegetables like carrots, cucumbers, sweet bell peppers and cherry tomatoes, or with bread sticks, hearty crackers, Italian taralli, etc. And, you don’t need to mention how healthful it is – just say it’s full of great flavour~

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Roasted Garlic & Cannellini Bean Dip

Whether for snacking in front of the big game or as part of an antipasto course, we all need recipes that are this straightforward, this tasty, and this inexpensive.
Course Antipasto, Appetizer, Side Dish
Cuisine GlutenFree, Healthy, Mediterranean
Prep Time 15 minutes
Servings 6

Ingredients

  • 1 19-oz can cannellini beans drained & rinsed
  • 4 - 6 cloves roasted garlic see how-to under notes
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground pepper

garnish: drizzle of herb or other flavoured oil, and a sprinkle of salt & pepper

Instructions

  1. Drain and rinse the beans in a colander.
  2. In a large shallow bowl or soup plate, mash the garlic into a paste.
  3. Add the beans, olive oil, salt & pepper, mash with a large fork, or potato masher, being sure to leave some texture - unless you want a very smooth texture.

Recipe Notes

Roasting the garlic (to be done ahead): slice about a half inch off the top of a head of garlic, and place on double thickness of foil. Drizzle with a teaspoon or so of olive oil, season with a sprinkle of salt & pepper, and close up the foil to make a packet. Roast at 400°F for about 45 minutes or until very soft. The flavour improves with time, so make it a day or two ahead if you want.