4tablespoonsextra virgin olive oilplus more for the garlic and for serving
30ouncescanned large butter beansrinsed and drained
1tablespoonchopped rosemaryplus more for serving
1tablespoonparsleyplus more for serving
2teaspoonsfresh lemon juice
Coarse kosher salt and freshly ground black pepper
Cayenne pepperoptional
Crushed red pepper flakesoptional
Instructions
Preheat the oven to 375ºF.
Cut just enough off the top of the head of garlic to expose all of the cloves. Drizzle with just enough olive oil to coat the top of the cloves, then wrap the garlic tightly in aluminum foil. Bake 60 minutes or until the garlic is soft and brown.
To a food processor, add roasted garlic, beans, olive oil, rosemary, parsley, lemon juice, salt and pepper to taste and puree until smooth.
Use as a spread for sandwiches and wraps, or spread in a bowl and top with extra olive oil, herbs, cayenne pepper, and crushed red pepper flakes to serve with carrot sticks, pita chips, or crostini.
Video
Notes
Tips to customize your white bean dip:
Substitute another creamy white bean like cannellini or great northern for the butter beans
Swap two cloves of fresh, minced garlic for the roasted garlic
Top with crumbled feta cheese
Use this in place of the cheese in the best veggie sandwich
To use less oil you could replace some of the oil with water