Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
2 cups (serving size: 2 tablespoons)
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
How to Make It
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.
I usually like sun-dried tomatoes, but these overpowered the dip. Maybe because the recipe used dried rather than packed in oil. The roasted garlic and beans were good, but if I make again I will cut back on the tomatoes to just a couple.