White Bean Dip with Roasted Garlic and Sage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 15 oz. can of white (cannellini) beans, drained1 tbsp olive oil Lemon juice from 2 lemons (or 2 tbsp)Half a bunch of fresh sage, minced, OR 1/2 tbsp of ground sage1/2 tbsp fennel seeds1 dash of salt (to taste) OR see cooking instructions for spicy variation1 head of garlic
Makes 4 servings
1. Heat oven to 350 degrees
2. Break the head of garlic into cloves, but do not peel. Roast the garlic for 25 - 30 minutes until soft. (Garlic, when roasted, becomes nutty and mellow - not at all sharp.)
3. While the garlic is roasting, place the drained beans, sage, fennel, olive oil, and lemon juice in a mixing bowl (or in a blender.) If you want a thicker dip, use juice from one lemon; for a more liquid dip, use the full amount of lemon juice.
4. Add the salt OR substitute to taste with McCormick's Grill Mates (Low Sodium, Original, or Spicy for a version with a little kick.)
5. Remove garlic from peel once it's cool enough to handle. This is most easily done by peeling gently from the stem end. Add peeled garlic to mixing bowl or blender.
6. Mash mixture with a fork to desired consistency or pulse/blend to desired consistency.
This will keep in the fridge for a few days. It's terrific as a dip for fresh vegetables or used as a sandwich spread.
Number of Servings: 4
Recipe submitted by SparkPeople user FEROCITY.
1. Heat oven to 350 degrees
2. Break the head of garlic into cloves, but do not peel. Roast the garlic for 25 - 30 minutes until soft. (Garlic, when roasted, becomes nutty and mellow - not at all sharp.)
3. While the garlic is roasting, place the drained beans, sage, fennel, olive oil, and lemon juice in a mixing bowl (or in a blender.) If you want a thicker dip, use juice from one lemon; for a more liquid dip, use the full amount of lemon juice.
4. Add the salt OR substitute to taste with McCormick's Grill Mates (Low Sodium, Original, or Spicy for a version with a little kick.)
5. Remove garlic from peel once it's cool enough to handle. This is most easily done by peeling gently from the stem end. Add peeled garlic to mixing bowl or blender.
6. Mash mixture with a fork to desired consistency or pulse/blend to desired consistency.
This will keep in the fridge for a few days. It's terrific as a dip for fresh vegetables or used as a sandwich spread.
Number of Servings: 4
Recipe submitted by SparkPeople user FEROCITY.
Nutritional Info Amount Per Serving
- Calories: 125.9
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 44.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.6 g
- Protein: 5.3 g
Member Reviews