Roasted Garlic, Sun-Dried Tomato, and White Bean Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs. Ingredients:
1 whole garlic head |
1 cup water |
1 (3.5-ounce) package sun-dried tomatoes, packed without oil |
2 tablespoons extravirgin olive oil |
1/2 teaspoon chopped fresh rosemary |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 (15.8-ounce) can great northern beans, rinsed and drained |
Directions:
1. Preheat oven to 375°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
4. Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
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