Sometimes I feel like I’m getting into a recipe rut. It happens, but breaking out of them can be fun. Once I realize I’m in a recipe rut, I start looking for a way to get out of it. That can mean stretching my tastes and/or skills or just making something I haven’t had in a long time. Well, I recently found myself in a bit of a rut, and I went right to Pinterest to break out of it. I stumbled on this Roasted Garlic and Rosemary White Bean Dip, and I had an aha! moment. I haven’t made a dip since 2018 when I blogged Carrabba’s Bread Dipping Oil. That is about to change, and my rut is officially over!
This scrumptiously creamy Roasted Garlic and Rosemary White Bean Dip is loaded with flavor and simple to prepare. Roasted garlic is pureed with cannellini beans, fresh rosemary leaves for a creamy addictive dip. Serve with toasted naan or pita for a crispy way to dip.
The Ingredients
This recipe only has a few ingredients, so it’s important to make them count. I had to buy a few things like cannellini beans, garlic, and rosemary. The rest was waiting in my pantry.
I always keep extra virgin olive oil and regular olive oil on hand. This recipe says olive oil, but I switched it to EVOO. I normally follow recipes I blog to the letter, but when I use olive oil as a garnish (per the instructions), I like EVOO. It has so much more flavor than regular olive oil.
The Process
Making this dip was simple to do with a good blender. It took me just a hair longer than the 35 minute time listed. Here’s how my time was spent:
- 2 minutes to prep the garlic
- 20 minutes to roast the garlic
- 10 minutes to cool the garlic
- 7 minutes to make the dip
- 39 minutes total
Roasting the Garlic
It was no surprise that the first step in making this Roasted Garlic and Rosemary White Bean Dip was roasting the garlic. What was surprising was how it was done. I’m so accustomed to trimming the ends of a garlic bulb, placing it into a ramekin, drizzling it with olive oil, wrapping it in foil, and roasting it for about 45 minutes (shown below).
However, that’s not how the instructions said to do it. Instead, they say to break up a head of garlic without peeling the cloves. Then place the cloves on some aluminum foil, drizzle with olive oil, close the foil, and roast.
Besides the difference in the container, the time was also about half: 20-25 minutes versus the usual 40-45. Do you mean I can roast garlic in half the time? I have to try this! I did as instructed, except I used my toaster oven instead of heating my regular oven for this tiny parcel. It worked perfectly!
Finishing Up & Serving
Once the garlic cloves were cooled, after 10-15 minutes, they were very easy to peel. The rest of the recipe was simply placing the ingredients into a blender and pressing a button. Well, I did have to chop some rosemary while the garlic was roasting, but that was super quick.
I served the dip with lightly salted pita chips and thought it was quite good. Then I had the leftovers over the next day or two, and wow! What an improvement just sitting in the refrigerator made. The flavors melded, and the dip became positively addictive.
