Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Sunday, January 27, 2013

Roasted garlic white bean dip

This dip is not only tasty but healthy too! It is also so easy to make you will have it whipped up in less than five minutes!

1 head of roasted garlic, garlic squeezed out and mashed  (see note below)
1 can cancelling beans, drained
Juice of half a lemon
Grated lemon rind from 1 whole lemon
Bunch of parsley
Salt and pepper
Olive oil, 1/4 cup or so
(Splash of water if needed)

Put all the ingredients n a food processor and pulse until smooth- add the water to desired consistency.
 Serve with crackers, pita chips or make your own crostini.


note: to roast garlic, cut the top of a whole head of garlic in half, and place the halves on a piece of tin foil. Add a splash of olive oil and coarse salt and gather the tin foil up around the garlic. Place in the oven at 350 F for a bout 45 minutes. When the garlic  is soft and cool enough to handle squeeze it all our of the peel and mash with a fork.

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