 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
This easy white bean dip is loaded with flavor. Slather it on crostini cut from a good crusty baguette and you'll be transported to the South of France. Adapted from a recipe by Kerry Saretsky at Serious Eats. Ingredients:
1 head garlic |
2 tablespoons olive oil, plus more for garlic |
1 sprig fresh rosemary |
3 sprigs fresh thyme |
1 (15 ounce) can cannellini beans, drained and rinsed |
Directions:
1. Slice off the top quarter of the garlic head. Drizzle with olive oil, sprinkle with salt and wrap tightly in foil. Bake in preheated 350°F oven for one hour. Unwrap and let stand until cool enough to handle, then squeeze all the cloves into a bowl.
2. Strip rosemary and thyme leaves off stems into work bowl of a food processor. Add roasted garlic, 2 tbsp extra-virgin olive oil and cannellini beans. Puree until smooth. Serve with slices of baguette or with pita chips.
|
|