- 1 can cannellini beans, drained and rinsed
- 1 head roasted garlic (or 3-4 raw garlic cloves, minced)
- 1 medium lemon, zested and juiced (about 2 Tbsp juice)
- 1/4 cup Garlic Olive Oil + more for drizzling
- 1 Tbsp fresh rosemary chopped fine, plus extra for garnish
- 1/4 tsp kosher salt
- 1/4 teaspoon pepper
- Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves. (or sub 3-4 minced garlic cloves)
- Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.
- Transfer the white bean dip to a serving bowl. Drizzle olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. Try warm also!
