Roasted Garlic-White Bean Dip

Healthy, happy dip with roasted garlic and cannellini beans. MORE+ LESS-

By Girl Versus Dough

April 19, 2017

Ingredients

head garlic

Olive oil and sea salt, for roasting

cans (15 oz) Progresso™ cannellini beans

1/2

teaspoon Italian seasoning

1/2

teaspoon paprika

1/4

teaspoon cumin

tablespoon balsamic vinegar

Salt and pepper, to taste

Chips and veggies, for dipping

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1

Heat oven to 425°F. Slice off the top third of a head of garlic, then drizzle with olive oil and sprinkle with sea salt. Cover with foil and bake 50 minutes to 1 hour until soft and golden brown.
2

Drain cannellini beans, reserving 1/2 cup of the liquid. Rinse beans, then transfer to the bowl of a food processor.
3

Add roasted garlic pulp, Italian seasoning, paprika, cumin and balsamic vinegar. Pulse, slowly adding in liquid, until mixture is thick and smooth. Stir in salt and pepper to taste.
4

Serve dip with Cascadian Farm™ frozen edamame pods, cooked, and Food Should Taste Good™ tortilla chips.

No nutrition information available for this recipe

Some party dips ain’t no party at all. They’re either too bland, too unhealthy, too, well, shelf-stable… just overall blech. You know you’ve been there – munching on a carrot at the snack table and wondering if it’s worth risking the plunge into a funky-looking dip. Shudder. But this? This Roasted Garlic-White Bean Dip? It changes everything. Not only is it good for you (and vegan, woop!), the ingredient list is simple and straightforward, and the taste is oh-so-yummy. It’ll totally be the cool kid at your next shindig (do people even have shindigs anymore? I dunno). Let’s get dippin’! First, wrastle up yer ingredients. We’ve got yummy roasted garlic (seriously, if anyone could make that scent into a candle, I’d be most grateful), Progresso cannellini white beans, balsamic vinegar and some spices. Don’t forget the dippers! I love using Cascadian Farm whole edamame for my dipping action. Ohohoh and these sweet potato-flavored Food Should Taste Good chips, too. SO GOOD. Serve the dip immediately with both on the side, and watch the party/shindig get a whole lot more awesome. Feel free to faceplant into the dip, too. It’s cool.