White Bean and Roasted Garlic Dip

Presented by: Jenny Miller, Seattle

Cook's Note: A can of beans: cannellini, to be exact, is the main ingredient in this delicious dip. It’s full of roasted garlic and is a must for dipping veggies, bread, or for spreading on crackers. Think hummus but lighter in flavor, more garlicky and without the richness that tahini provides.


  • 1 can cannellini beans or other white beans, rinsed and drained
  • 3-4 sprigs fresh parsley
  • 1 head roasted garlic cloves
  • 1/3 cup olive oil
  • salt and pepper to taste


Add all ingredients to a small food processor or blender and mix until uniform. Serve with cut vegetables, bread, crackers, or as a spread.

To roast a head of garlic, Peel off the outer skin. Not all of it—just enough to expose the individual cloves. Next, lop off the tips of the cloves. Grab a piece of tinfoil and some olive oil. Drizzle a little bit of oil over the top and give it a rub to coat the whole head. Wrap the head up in the foil and stick it in a 400-degree oven (root side down) for 30 minutes. It may take a few minutes longer depending on your oven—the cloves should be soft when pressed.

If you want to roast a bunch of heads of garlic at once, you could stick them on a baking sheet or in a muffin tin and cover the whole thing with foil so you don’t have to wrap each one individually.


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