Spicy Roasted Garlic White Bean Dip
This spicy cannellini bean dip is so full of flavor with roasted garlic, Calabrian chilis, fresh rosemary, and a squeeze of lemon juice. It’s a great vegetarian dip appetizer with an Italian flare that’s perfect for any time of year or occasion. Serve with toasted bread, crudités, or crackers.
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Servings: 6 servings
Ingredients
- 1 bulb garlic
- 1 teaspoon olive oil
- 2 cans cannellini beans drained and rinsed
- 1 teaspoon chopped Calabrian chilis
- 1 teaspoon fresh rosemary chopped
- 3 teaspoon lemon juice about ½ a lemon
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup extra virgin olive oil
Instructions
- Cut the top ¼ off the garlic head. Drizzle with olive oil and wrap in tin foil. Place in the oven and roast for 50 minutes at 400°F.
- In the bowl of a food processor, combine the roasted garlic (squeeze the garlic cloves out of the wrapping), drained and rinsed beans, Calabrian chilis, rosemary, lemon juice, olive oil, salt, and pepper. Pulse until you get a smooth and creamy texture. Transfer to a small bowl for serving.
Nutrition Estimate
Calories: 88kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 388mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg