Tuesday, June 24, 2008

I LOVE This Bean Dip

It does require some forethought, since you have to roast the head of garlic, but what a great smell to have in the house - IMO. :>)
I've used other white beans with good results, but I've never tampered with the type of sun-dried tomatoes it calls for.

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Prepare a day ahead; bring to room temperature before serving.

1 whole garlic head
1 cup water
1 (3.5-ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15.8-ounce) can Great Northern beans, rinsed and drained

Preheat oven to 375°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.

Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Yield: 2 cups (serving size: 2 tablespoons)

CALORIES 43 (36% from fat); FAT 1.7g (sat 0.2g,mono 1.2g,poly 0.2g); PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 94mg; FIBER 1.6g; IRON 0.4mg; CARBOHYDRATE 6.1g

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