I love to cut up vegetables to have them on hand in my refrigerator to pull out on a moments notice for a quick and healthy snack. I love to pair fresh veggies with this amazing dip made out of white beans, roasted garlic, lemon, and rosemary.
This dip tastes so fresh and is also very good for you. The hint of fresh rosemary, roasted garlic and lemon make this dip taste outstanding!
{White Bean Dip with Lemon, Rosemary, and Roasted Garlic}
adapted from this recipe by meal planning 101
2 15.5 oz cans white beans, rinsed and drained
3 tablespoons olive olive
2-3 tablespoons fresh lemon juice
2 heads of roasted garlic
1/2 tsp grated lemon zest
2 tbs chopped fresh rosemary
1 tsp ground cumin
1 tablespoon plain greek yogurt
salt and fresh ground pepper to taste
3 tablespoons olive olive
2-3 tablespoons fresh lemon juice
2 heads of roasted garlic
1/2 tsp grated lemon zest
2 tbs chopped fresh rosemary
1 tsp ground cumin
1 tablespoon plain greek yogurt
salt and fresh ground pepper to taste
preheat oven to 375 degrees.
chop the very top off of the garlic bulb, just to expose the cloves. place bulbs on aluminum foil and drizzle with a little olive oil, then sprinkle with a little salt and pepper.
wrap with the foil, and place in the oven for 45 minutes to one hour.
chop the very top off of the garlic bulb, just to expose the cloves. place bulbs on aluminum foil and drizzle with a little olive oil, then sprinkle with a little salt and pepper.
wrap with the foil, and place in the oven for 45 minutes to one hour.
Once garlic is roasted, place all ingredients in a food processor until blended well. Add salt and pepper to taste.
Serve with fresh vegetables, or pita chips.
Enjoy!
