Saturday, February 12, 2011

Dip: White bean, parmesan, and oven roasted garlic

What you will need:

Whole head of garlic
16 oz Can of navy white beans
6 Tbs olive oil
1 Tbs sweetener (or sugar)
Salt and pepper to taste
2 tps Cayenne pepper
1 ½ cups Parmesan cheese
½ cup shredded cheddar cheese


Preheat oven to 350 degrees.
Cut top and bottom off garlic head; peel off skins and place cloves in tinfoil pouch drizzle with 2 Tbs olive oil season with salt and pepper. Bake for 25 minutes until golden brown and cloves fall apart with fork.

Rinse navy beans with cold water, drain and place in food processor. Add in roasted garlic, drizzle in remaining 4 Tbs olive oil. Add 2 tps cayenne pepper, sweetener and Parmesan cheese. Pulse on high for 3-5 minutes until mostly smooth.

Transfer mixture into casserole dish and mix in most of the cheddar cheese and sprinkle small amount on top. Bake for 10 minutes until top is bubbly
Serve with chips, crackers and cut vegetables. 

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