Roasted Garlic White Bean Dip
Creamy Roasted Garlic White Bean Dip is a savory snack that comes together in only a few minutes. Made with roasted garlic, cannellini beans, and cashews, it’s a simple recipe you can dress up and take to parties!
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Makes: servings
Equipment
- blender
- quarter baking sheet
- dry measuring cups and spoons
Ingredients
- ½ cup raw cashews
- 1 large head of garlic
- ¼ cup olive oil, divided plus 1 teaspoon for roasting garlic
- 1 can cannellini beans, drained and rinsed 15.5 ounce can
- 2 tablespoons lemon juice about 1 lemon
- 1 teaspoon salt
Garnish
- chopped parsley
- chopped chives
- extra olive oil
Instructions
- Soak the cashews overnight in the fridge in 1 cup of water.*
- Preheat oven to 400 degrees F.
- Peel off most of the outer layers of garlic paper from the head, leaving the head intact. Chop off about a ¼ inch of the top exposing the tops of the cloves.
- Place a piece of parchment paper on top of a piece of foil. Place the intact head of garlic on the parchment.
- Coat with 1 teaspoon olive oil and loosely wrap-up. Bake until cloves are golden brown, about 45 minutes.
- Remove from the oven and allow to cool until cool enough to handle.
- Drain and rinse cashews and place into a high-speed blender.
- Add ¼ cup water and remaining ¼ cup olive oil and blend until smooth.
- Add remaining ingredients and blend until smooth.
- Cover and chill for at least 1 hour.
- Before serving, season to taste with salt.
- Drizzle with olive oil and herbs to garnish and serve with veggies, crackers or bread!
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Notes
- This post may contain affiliate links.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Sodium: 820mg | Potassium: 117mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 4mg
