Roasted Garlic and Rosemary White Bean Dip
- Number of Servings: 8
Ingredients
1 lb of navy beans, soaked overnight1 head of garlic1 tbsp olive oil1 tsp salt1 tsp black pepper1 lemon, juiced1 tbsp paprika (smoked is nice if you have it)1 tsp garlic powder
Place soaked beans in pot and boil for 45 minutes. Place the garlic in tin foil and put into 350 deg F oven for the same amount of time.
Drain cooked beans. Squeeze out the roasted garlic onto the beans. Add the remaining ingredients. Mash with potato masher. Taste and season to your liking.
This recipe can be altered to suit any taste, I like mine spicy so I added some chili flakes and ancho chili powder. If you want to keep to a more Italian flavour some fresh sage would be nice, or try some dill for a Greek inspired dip.
Number of Servings: 8
Recipe submitted by SparkPeople user MADEMCHE.
Drain cooked beans. Squeeze out the roasted garlic onto the beans. Add the remaining ingredients. Mash with potato masher. Taste and season to your liking.
This recipe can be altered to suit any taste, I like mine spicy so I added some chili flakes and ancho chili powder. If you want to keep to a more Italian flavour some fresh sage would be nice, or try some dill for a Greek inspired dip.
Number of Servings: 8
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 173.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 292.1 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 15.2 g
- Protein: 13.5 g
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