Roasted Garlic and White Bean Dip


1 head roasted garlic* (you can substitute 1 fresh clove of garlic if necessary – the flavor is not as mellow and sweet as roasted)

2 cups cooked white beans (see reverse to make your own), rinsed if canned

¼ cup cold-pressed extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice

1 teaspoon minced fresh rosemary

Several dashes of hot sauce

½ teaspoon fine grain sea salt

Grind or 2 of black pepper

Freshly shredded parmesan cheese


Squeeze the garlic out of the skins and put that with the rest of the ingredients except the parmesan cheese in a food processor and puree until smooth.  Garnish with shredded parmesan cheese and serve with crudités, crostini, whole grain pita chips, etc.

Another idea is to spread the dip on crostini and top with a roasted cherry tomato or two and shredded parmesan cheese.

*To roast a head of garlic, slice off the top fifth of the head of unpeeled garlic. Add a drop of olive oil.  Replace the top.  Wrap with parchment paper and then aluminum foil.  Roast in a 350 degree oven for 1 hour.