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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

LisaHudson's Review

seldomseen
January 04, 2013
Made this for company and everyone complimented. I liked the flavor (I'm a huge garlic fan), but found the texture a bit dry. Next time I'd use extra oil or tomatoes packed in oil.

NoCalCook's Review

NoCalCook
December 31, 2012
entire family loved it, great sandwich spread too

tahoetracy's Review

tahoetracy
May 29, 2011
N/A

kaesha's Review

snoopy66
September 10, 2010
We used the oil packed tomatoes (it was what I had on hand), and didn't bother with the additional oil, and we LOVED this recipe.

snoopy66's Review

kaesha
February 22, 2009
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.

seldomseen's Review

LisaHudson
February 03, 2009
I thought this was much too strong. Most people at the party took one taste and then did not take another. I think it would be better with less garlic.