spicy roasted garlic sage white bean dip
The perfect vessel for crispy crostini and any sort of veggies you might crave.
Ingredients
- 1 head garlic
- 1 15 oz can Great Northern or cannellini beans, drained and rinsed
- 2 oz cream cheese, softened
- 2 tbsp lemon juice
- 1 tbsp fresh sage, chopped
- 2 tbsp extra virgin olive oil
- red pepper flakes, for garnish (optional)
- crackers, crostini, and/or veggies, to serve
Instructions
- Preheat oven to 400 degrees.
- Slice 1/4 inch from the top of the garlic bulb to expose the cloves underneath. Peel away the excess garlic skin. Drizzle with 1 tsp olive oil, letting the oil seep between the cloves, and sprinkle with salt and pepper. Wrap the garlic completely in foil, set on a small baking sheet, and roast for 30 minutes. Let cool.
- Discard the aluminum foil. Squeeze the garlic cloves out of the skins, peeling away any that might stick.
- In a food processor, combine the drained white beans, the garlic, cream cheese, lemon juice, sage, and a big pinch of salt and pepper. With the processor running, slowly stream in the olive oil, blitzing until very smooth and creamy. Taste and adjust salt and pepper as needed.
- Pour the dip into a bowl and drizzle with extra virgin olive oil. Sprinkle red pepper flakes overtop. Serve with crostini, crackers, and veggies to dip.
Notes
*To make ahead: Dip can be made up to 3 days in advance. Cover and refrigerate until ready to use. I find that the flavors marry together nicely over time and the dip tastes even better after being chilled!
*To make vegan: Use a vegan cream cheese.