White Bean and Roasted Garlic Dip & Roasted Garlic Recipe

White Bean and Roasted Garlic Dip

2 15.5 ounce cans white beans, rinsed and drained
2 Tbsp Whole Roasted Garlic (recipe below)
3 Tbsp EVOO
1/4 cup fresh lemon juice
salt and pepper to taste
1/4 cup fresh flat-leaf parsley leaves for garnish


In a food processor, combine beans, roasted garlic, oil and lemon juice. Process until smooth.
Season with salt and pepper.

This will keep in an air-tight container in the fridge for 3 days.

Transfer to a serving bowl, garnish with parsley leaves and serve for dipping.


Makes 3 cups 
Nutritional information per serving (12x 1/4cup serving):
83 calories
4g fat
4g protein
12g carbs
3.5 g fiber

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Whole Roasted Garlic

1 head garlic
1 Tbsp olive oil


Preheat oven to 375 degrees

Cut off the top third of the garlic head so that the tops of the cloves are exposed.

Place garlic head, unpeeled, in a small ovenproof dish and drizzle with 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.

*If you aren't using this right away, allow to cool and store in an airtight container in the refrigerator for up to 5 days.


Source: Ellie Krieger's "The Food You Crave" Cookbook