Roasted Garlic, Sun-Dried Tomato, and White Bean Dip |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips or pita chips garnished with rosemary sprigs. Cooking Light. Ingredients:
1 head of garlic |
1 cup water |
1 (3 1/2 ounce) package sun-dried tomatoes, packed without oil |
2 tablespoons extra virgin olive oil |
1/2 teaspoon rosemary, chopped |
1/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1 (15 7/8 ounce) can great northern beans, rinsed and drained |
Directions:
1. Preheat oven to 375 degrees.
2. Remove white papery skin from garlic head. Do not peel or separate the cloves.
3. Wrap head in foil.
4. Bake for 45 minutes; cool for 10 minutes.
5. Separate cloves. Squeeze to extract garlic pulp. Discard skins.
6. Bring 1 cup water to a boil in a saucepan.
7. Add tomatoes.
8. Cover and removed from heat.
9. Let stand 10 minutes.
10. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
11. Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
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