Garlic & White Bean Dip

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Active Time: 20 Minutes
Total Time: 20 Minutes 2 cups

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Serve with whole-wheat pita wedges brushed with roasted garlic oil and baked at 350°F until crispy, 10 to 15 minutes.

Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.

Nutrition Information
2 cups - Facts Per Serving:

Calories: 33 Fat. Total: 1g Carbohydrates, Total: 6g
Cholesterol: 0mg Sodium: 136mg Protein: 2g
Fiber: 2g % Cal. from Fat: 27% Fat, Saturated: 0g

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  • 2

Ingredients

  • 1/2 cup Roasted-Garlic Oil (see recipe link below)
  • 1 1/2 cups chopped onion
  • 1/2 teaspoon salt
  • 1 15-ounce can cannellini beans, rinsed
  • 1/2 cup Oil-Poached Garlic Puree (see above)
  • 1 teaspoon lemon juice
  • Oil-Poached-Garlic Puree & Roasted-Garlic Oil
  • Active Time: 30 Minutes
  • Total Time: 2 Hours 30 Minutes 1/2-2/3 cup puree and about 2 cups oil
  • Make Ahead Tip: Cover and refrigerate puree for up to 1 week; cover and refrigerate oil for no more than 1 week.
  • INGREDIENTS
  • 4 cups water
  • 4 heads garlic, cloves separated
  • 1 1/2 cups canola oil
  • 1/2 cup extra-virgin olive

Preparation

Step 1


Garlic & White Bean Dip

Source: © EatingWell Magazine

Active Time: 20 Minutes
Total Time: 20 Minutes 2 cups

Remove Image
Serve with whole-wheat pita wedges brushed with roasted garlic oil and baked at 350°F until crispy, 10 to 15 minutes.

Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.

INGREDIENTS
1/2 cup Roasted-Garlic Oil (see recipe link below)
1 1/2 cups chopped onion
1/2 teaspoon salt
1 15-ounce can cannellini beans, rinsed
1/2 cup Oil-Poached Garlic Puree (see above)
1 teaspoon lemon juice

Other necessary recipes: Oil-Poached-Garlic Puree & Roasted-Garlic Oil
DIRECTIONS
Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth, scraping down the sides if necessary. Serve warm or cold.



Oil-Poached-Garlic Puree & Roasted-Garlic Oil
Bring water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.


Place the garlic, canola oil and extra-virgin olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.


Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator





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