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Cannellini Bean Dip
Prep Time:
Cook Time:
Serves:
Varies
Ingredients
1 whole head of garlic | ½ cup sundried tomatoes packed in olive oil, but well rinsed with warm water | 1 teaspoon finely chopped fresh rosemary | 1 15 ounce can Cannellini beans or Great Northern beans, rinsed | 2 Tablespoon water | 1 teaspoon lemon juice | 4 Tablespoons extra virgin olive oil | ¼ teaspoon salt | ¼ teaspoon pepper
Preparation
1. Preheat oven to 375°F. | 2. Slice the top off the head of garlic. Do not peel or separate cloves. | 3. Drizzle with olive oil. | 4. Wrap tightly in foil. | 5. Bake for 45 minutes. | 6. Squeeze out pulp when cool enough to handle. | 7. Place all ingredients in food processor and process until smooth. | 8. Serve with raw vegetables or wholewheat pita bread.
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