White Bean and Roasted Garlic Dip (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 head garlic |
1 tablespoon extra-virgin olive oil, plus extra for roasting garlic |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh mint |
two 14-ounce cans white beans, rinsed and drained |
juice of 1/2 lemon |
kosher salt and freshly ground black pepper |
assorted cut-up raw vegetables, such as carrots, celery and peppers, for serving |
baked tortilla chips, for serving |
Directions:
1. Preheat the oven to 425 degrees F.
2. Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
3. Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.
4. Cook's Note: Make this dip a few hours ahead of time so the flavors have time to marry.
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