Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 43
Caloriesfromfat 36 %
Fat 1.7 g
Satfat 0.2 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 1.2 g
Carbohydrate 6.1 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 94 mg
Calcium 8 mg

Ingredients

1 whole garlic head
1 cup water
1 (3.5-ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extravirgin olive oil
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15.8-ounce) can Great Northern beans, rinsed and drained

Preparation

Preheat oven to 375°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.

Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Note:

Laura Zapalowski,

November 2007