G is for Garlic: White Bean Dip with Roasted Garlic (Jennifer)

Hello!

I don't know about you, but around this time of year, I'm definitely getting more than my fill of sweets and treats. There is rarely a lunch or dinner that goes by where I don't have at least a little something sweet at the end, even if it's as simple as a dinner mint. I blame it on my grandfather, and maybe my dad, and my sister, and...well, maybe it's just my family's thing. : )

But, even with all those sweets around, I still crave something a little healthier to balance it all out. Enter this week's recipe for White Bean Dip with Roasted Garlic. The perfect appetizer to offset all those sweet treats at holiday gatherings. Served with pita or crackers, and an assortment of vegetables (try carrots, celery, and maybe yellow, green and red or orange bell peppers), this dip can take on a variety of different flavors for a crowd-pleasing change from the usual "sweet stuff."


White Bean Dip with Roasted Garlic
from Ellie Krieger's book, Food You Crave

Ingredients

• 2 (14-ounce) cans white beans, rinsed and drained
• 2 tablespoons roasted garlic
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• Salt and pepper
• 1/4 cup parsley leaves, to garnish

Directions

In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

Roasted Garlic

Ingredients1-2 heads of garlic
Extra virgin olive oil

Directions

Preheat the oven to 400°F. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

 

Review:

I liked this dip, but there are a few things I would update the next time around. I loved the garlic flavor, but I wanted to more of it (hence the teaspoon of just jarred garlic that I put on top in the picture above). So, I'd roast a few more heads of garlic and throw them in. I'd also thin out the dip, just a touch, by adding more olive oil to the food processor. I think the dip is a little thick, which is nice if eating with sturdy veggies like carrots and celery, but not as helpful with bread or crackers. Other than those two things, I think I'd leave it pretty much as is. Yum! Enjoy this healthy snack with veggies or as a spread on a turkey or veggie wrap or sandwich!

Cheers!

Jennifer

Jessica's secret ingredient next week is HOT FUDGE!