ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Yield 2 cups (serving size: 2 tablespoons)
Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

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