Roasted Garlic White Bean Dip

Thanksgiving is fast approaching, friends, and chances are that your dip repertoire could use a little updating.

Oh come on, admit it... your family has eaten more of that sour cream + ranch packet dip that you serve at every single family function than anyone really cares to think about. Time for a change, friends.

This dip is too easy - and too tasty - not to share with you. Chances are that you already have everything you need to make this dip in your kitchen right now. (...especially if you're like me and have a mild obsession with cannelini beans.) The hardest part is going to be roasting the garlic, which is really a put-it-in-the-oven-and-forget-about-it-for-an-hour kind of thing anyway. Seriously... beans, roasted garlic, olive oil, lemon juice, salt, and a little rosemary. That's it. Almost as easy as that ranch dip. And waaay better for your heart.

And this dip is sure to be a crowd-pleaser. It's creamy, it's slightly garlicy with that distinctive fruity olive oil flavor, and goes great with Stacy's Parmesan, garlic, and herb pita chips. Or you could make your own pita chips, if you're feeling like an overachiever, but I don't want you to stress yourself. Plus it's packed with protein, good, heart-healthy fats, and antioxidant-rich garlic, so you can't go wrong. Make this as part of your Thanksgiving appetizer spread or make it as an after school/work snack... just make it. Trust me.

Roasted Garlic White Bean Dip

slightly adapted from the Food You Crave

yields 3 cups, roughly 12 servings

Ingredients

1 whole head of garlic

4 tablespoons extra-virgin olive oil

two 15.5-ounce cans cannelini beans, preferably low-sodium, rinsed and drained

1/4 cup freshly squeezed lemon juice

1/2 tablespoon dried rosemary, crushed

salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F. Cut the top third of the garlic head off so that the cloves are exposed. Place the garlic head, unpeeled, in a small oven-proof dish and drizzle with 1 tablespoon of the oil. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the garlic is soft and golden brown, another 30-40 minutes.

2. Place the beans, 3-4 large cloves of the roasted garlic, remaining oil, lemon juice, and rosemary into the bowl of a food processor and puree until smooth. Season with salt and pepper as desired. 

3. Store the remaining roasted garlic in an air-tight container in the refrigerator for up to 5 days. The dip will keep for up to 3 days in an air-tight container in the refrigerator as well.