Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

“Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips or pita chips garnished with rosemary sprigs. Cooking Light.”
READY IN:
1hr 5mins
SERVES:
2
YIELD:
1 cup servings dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Remove white papery skin from garlic head. Do not peel or separate the cloves.
  3. Wrap head in foil.
  4. Bake for 45 minutes; cool for 10 minutes.
  5. Separate cloves. Squeeze to extract garlic pulp. Discard skins.
  6. Bring 1 cup water to a boil in a saucepan.
  7. Add tomatoes.
  8. Cover and removed from heat.
  9. Let stand 10 minutes.
  10. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
  11. Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

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