Creamy Roasted Garlic White Bean Dip

Name: Creamy Roasted Garlic White Bean Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 heads (120 g) whole garlic heads, outer papery skin left on, top ¼ inch (6 mm) sliced off to expose the cloves; 1 tablespoon (15 ml) extra-virgin olive oil; 1 sprig (3 inches / 7.5 cm) (2 g) fresh rosemary sprig, left whole; 2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed well (about 3 cups / 500 g beans); 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed, seeds removed; 1 teaspoon (2 g) lemon zest, finely grated; ⅓ cup (80 ml) extra-virgin olive oil; 2 teaspoons (3 g) fresh rosemary leaves, finely chopped; 3 tablespoons (45 ml) cold water, plus more as needed; ¾ teaspoon (4 g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste; 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling; ¼ teaspoon (0.6 g) smoked paprika (optional)

From the MyKitchenBank Kitchen

Sweet, mellow roasted garlic and fragrant rosemary blend with cannellini beans, lemon and good olive oil into a silky, scoopable dip that comes together with one oven tray and a food processor.

Prep: 15 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 10 min
Makes: About 2 cups (8 servings of ¼ cup)

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Ingredients

8 servings

For the roasted garlic
2 heads (120 g) whole garlic heads, outer papery skin left on, top ¼ inch (6 mm) sliced off to expose the cloves
1 tablespoon (15 ml) extra-virgin olive oil
1 sprig (3 inches / 7.5 cm) (2 g) fresh rosemary sprig, left whole
For the dip
2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed well (about 3 cups / 500 g beans)
3 tablespoons (45 ml) fresh lemon juice, freshly squeezed, seeds removed
1 teaspoon (2 g) lemon zest, finely grated
⅓ cup (80 ml) extra-virgin olive oil
2 teaspoons (3 g) fresh rosemary leaves, finely chopped
3 tablespoons (45 ml) cold water, plus more as needed
¾ teaspoon (4 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste
To serve
1 tablespoon (15 ml) extra-virgin olive oil, for drizzling
¼ teaspoon (0.6 g) smoked paprika (optional)

Equipment (6)

Small baking dish or rimmed baking sheet
Aluminum foil
Food processor (at least 7-cup / 1.7 L capacity)
Fine-mesh strainer
Microplane or zester
Rubber spatula

Steps

Before you start

Preheat the oven to 400°F (200°C) with a rack in the center.
Rinse and drain the canned beans well, then let them sit in the strainer while the garlic roasts so they dry slightly.
Roasting garlic takes about 40 minutes, so start there; the rest comes together in 10 minutes.
Use a good extra-virgin olive oil, since its flavor is front and center.

1
Preheat and prep garlicOven 400°F / 205°C
- Position a rack in the center and heat the oven to 400°F (200°C).
- Slice about ¼ inch (6 mm) off the top of each garlic head so every clove is exposed.
- Set both heads cut-side up on a large square of foil.
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Ready when: Every clove shows a cut surface.
Tip: Leave the papery skin on the sides; it holds the head together while roasting.
2
Season and wrap
- Drizzle 1 tablespoon olive oil over the cut garlic and tuck the rosemary sprig alongside.
- Fold the foil up and crimp the edges to make a sealed packet.
- Place it in a small baking dish to catch any drips.
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Ready when: Packet is fully sealed with no gaps.
3
Roast the garlicOven 400°F / 205°C
- Roast at 400°F (200°C) for 40 to 45 minutes, until the cloves are deep golden and soft enough to squish under gentle pressure.
- Carefully open the packet to check; if still firm, reseal and roast 5 to 10 minutes more.
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Ready when: Cloves are golden-brown, jammy and squeeze out easily.
Tip: Open the foil away from your face; escaping steam is very hot.
4
Cool the garlic
- Remove the packet and let it cool, partly open, for 15 minutes until you can handle the heads.
- Discard the rosemary sprig.
- Squeeze the heads from the base so the soft cloves pop into the food processor bowl; discard the papery skins.
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Ready when: Heads are warm, not hot, to the touch.
Tip: Pick out any bits of skin or tough root end so the dip stays smooth.
5
Prepare the beans
- Drain the cannellini beans in a fine-mesh strainer and rinse under cold running water for 30 seconds, shaking until the water runs clear and no foam remains.
- Shake off excess water.
- Zest the lemon, then juice it.
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Ready when: Rinse water is clear.
Tip: Zest the lemon before juicing; it is far easier.
6
Blend the base
- Add the beans, lemon juice, lemon zest, chopped rosemary, salt and 3 tablespoons water to the garlic.
- Process for 1 minute, scraping down the sides with a spatula halfway through, until mostly smooth.
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Ready when: Mixture looks thick with no whole beans visible.
7
Stream in the oil
- With the processor running, slowly pour in ⅓ cup (80 ml) olive oil through the feed tube over about 30 seconds.
- Continue to process for 1 to 2 minutes more, until very smooth, airy and creamy.
- If it is stiff, add water 1 tablespoon at a time.
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Ready when: Dip is silky, pale and holds soft swoops from a spoon.
Tip: Adding oil slowly gives a creamier, more stable texture.
8
Taste and adjust
- Taste and add a pinch more salt, a few grinds of black pepper, or a teaspoon more lemon juice if it needs brightness.
- Pulse 3 or 4 times to combine.
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Ready when: Flavor is balanced: savory, sweet garlic, bright lemon.
Tip: Bean dips taste blander when cold, so season slightly boldly.
9
Serve
- Spoon the dip into a shallow bowl and make a swirl with the back of the spoon.
- Drizzle with 1 tablespoon olive oil and dust with smoked paprika, if using.
- Serve at room temperature with warm pita, raw vegetables or crackers.
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Tip: For the best flavor, let chilled dip stand 20 minutes before serving.

Good to know

Tips

Rinse canned beans thoroughly to remove the starchy canning liquid, which can taste tinny.
Scrape down the bowl often; unblended bits on the sides cause a grainy texture.
Add water gradually; the dip thickens as it chills, so aim slightly looser than you want.
For an extra-smooth finish, peel the bean skins or blend 1 minute longer.

Make ahead

Roast the garlic up to 3 days ahead and refrigerate the cloves in an airtight container. The finished dip can be made up to 3 days ahead; stir in a splash of water or olive oil before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container with a thin film of olive oil on top, up to 5 days. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the fridge and stir well, adding a little water or oil if it separates. Serve cold or at room temperature; to serve warm, microwave 20 to 30 seconds.

Substitutions

canned cannellini beans → Great Northern beans or butter beans. Same weight; butter beans make it slightly richer and creamier.
fresh rosemary leaves → 1 teaspoon fresh thyme leaves. Gives a milder, more floral herb flavor.
fresh lemon juice → white wine vinegar. Use 2 tablespoons and omit the zest for a tangier dip.
whole garlic heads → 12 to 14 peeled cloves roasted in oil. Roast in a small foil packet at 400°F (200°C) for 30 minutes if you lack whole heads.