Roasted Garlic, Sun-Dried Tomato and White Bean Dip |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Cooking Light, November 2007. Ingredients:
1 whole 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 chopped fresh rosemary |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 (15 7/8 ounce) can great northern beans, rinsed and drained |
Directions:
1. Preheat oven to 375°F.
2. Remove white papery skin from garlic head (do not peel or separate the cloves).
3. Wrap head in foil.
4. Bake at 375F for 45 minutes; cool for 10 minutes.
5. Separate cloves; squeeze to extract garlic pulp.
6. Discard skins.
7. Bring 1 cup water to a boil in a saucepan.
8. Add tomatoes; cover and remove 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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