Roasted garlic white bean dip has rich layers of flavor. An easy recipe with a short, whole food ingredient list works as an easy snack or a dressed up party appetizer.
recipe originally published March 16, 2012
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Why you'll love this recipe
This roasted garlic white bean dip was a go to dinner in my 20's. A glass of wine, a crusty baguette, a bunch of veggies, and this tasty garlic dip was my version of a perfect snack board dinner.
The creamy smooth texture of the white bean dip is a perfect base for the rich caramelized flavor of roasted garlic. Versatility is this dip's prime personality trait - whip this up for a snack or part of a light dinner, dress it up for a perfect party appetizer, use as a sandwich spread or even as a salad dressing!
How to roast garlic
Roasted garlic has rich, deeply complex and caramelized flavors compared to the sharp, potent bite of raw garlic. I love to spread warm roasted garlic onto sourdough or crackers; the simplicity is delicious!
Roasted garlic adds depth and flavor to all kinds of recipes. It transforms the flavor of this easy white bean dip.
Garlic is a great source of immune boosting vitamins, minerals, and antioxidants. Roasting does not significantly decrease these benefits.
- Preheat oven to 400 °F.
- Carefully slice a small portion (¼ inch or less) from the top of a whole garlic bulb to expose the cloves inside.
- Cut a piece of aluminum foil large enough to fully wrap around the garlic bulb.
- Place the garlic bulb cut side up in the middle of the foil.
- Drizzle garlic bulb with olive oil. Sprinkle with salt and pepper.
- Wrap the foil tightly around the garlic bulb, covering completely.
- Place on a baking sheet and cook at 400 °F for 30-40 minutes or until garlic cloves are softened. Set aside to cool.
Store any leftover roasted garlic in the refrigerator for up to a week.
How to serve this recipe
Serve this roasted garlic white bean dip with pretzels, crusty baguette, and fresh veggies for dipping.
I love to use this as a sandwich or wrap spread, especially good with crisp lettuces and roasted red peppers.
I have also added water to thin the consistency to use as a delicious salad dressing.
Variations on this recipe / Ingredient substitutions
Brighten the color and flavor of this white bean dip by adding fresh herbs, spices, and veggies.
- fresh basil
- parsley
- chopped water chestnuts
- baby spinach
- sliced cherry tomatoes
Any white bean will work with this recipe: Great Northern, navy beans, baby lima beans (butter beans!), and chickpeas will give you the same result.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this dip within three days.
Refrigerate leftovers in a glass container with a tightly fitting lid.
Did you make this garlic bean dip?
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Roasted Garlic White Bean Dip
This deliciously rich, smooth dip is so versatile - enjoy as a tasty snack, party appetizer, sandwich spread or salad dressing!
Ingredients
Roasted garlic
- 1 head fresh garlic, cloves peeled
- 1 teaspoon extra virgin olive oil
- sea salt and fresh cracked black pepper
White Bean Dip
- 1 (15 ounce) can cannellini beans, drained
- 3 tablespoons tahini
- 1 fresh lemon, scrubbed, zested, and juiced
- 2 teaspoons dried oregano
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon Himalayan sea salt
Instructions
Roast garlic
- Preheat oven to 400 °F.
- Carefully slice a small portion (¼ inch or less) from the top of a whole garlic bulb to expose the cloves inside.
- Cut a piece of aluminum foil large enough to fully wrap around the garlic bulb.
- Place the garlic bulb cut side up in the middle of the foil.
- Drizzle garlic bulb with olive oil. Sprinkle with salt and pepper.
- Wrap the foil tightly around the garlic bulb, covering completely.
- Place on a baking sheet and cook at 400 °F for 30-40 minutes or until garlic cloves are softened. Set aside to cool.
Bean dip
- Add drained beans to food processor bowl or blender jar. Blend or process to a chunky paste, scraping sides of container as needed.
- Add tahini, lemon zest and juice, oregano, pepper and salt. Continue to process until completely smooth.
- Add roasted garlic cloves and blend at highest speed to a smooth consistency.
Notes
How to serve this recipe
Serve this roasted garlic white bean dip with pretzels, crusty baguette, and fresh veggies for dipping.
I love to use this as a sandwich or wrap spread, especially good with crisp lettuces and roasted red peppers.
I have also added water to thin the consistency to use as a delicious salad dressing.
Variations on this recipe / Ingredient substitutions
Brighten the color and flavor of this white bean dip by adding fresh herbs, spices, and veggies.
- fresh basil
- parsley
- chopped water chestnuts
- baby spinach
- sliced cherry tomatoes
Any white bean will work with this recipe: Great Northern, navy beans, baby lima beans (butter beans!), and chickpeas will give you the same result.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this dip within three days.
Refrigerate dip in a glass container with a tightly fitting lid.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 4gSodium: 187mgCarbohydrates: 12gFiber: 3gSugar: 1gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Roz@weightingfor50 says
I'll be right down the coast to share a bowl of this with you Kris!!!! 🙂 Kidding of course, but looks fantastic. Have a great weekend.
Rhonda says
This is definitely right up my alley, yum!
Natasha says
Happy St. Pats Day Missy! 🙂
I'm-a-gonna-make-a-this-a!!! (my typed italian accent - just to be goofy cuz i'm sooooo tired...ugh)
We're having some long lost friends over for Tapas - and this my girl will be on "da"menu!
hugs -
Natasha
Heather @ Kiss My Broccoli says
Mmmm! I saw the pic of your sandwich on facebook yesterday and I thought it was some sort of vegetarian Philly...looks great! And I'm alllllll about the garlic! 🙂
spabettie says
you'd love the bean spread, then... GAR - LIC - EEEEYYYY! 😀
Shirley @ gfe says
Oooh, love this recipe, Kristina! How did you know I have some Great Northern Beans on hand? Plus everything else ... score! 🙂
xo,
Shirley
spabettie says
oh, Shirley, of course you do! Great Northern are some of my favorites... I always have them!
Sarena (The Non-Dairy Queen) says
White bean dip is heavenly! This looks perfect!
Lindsay @ Lindsay's List says
SO making this! (because it seems semi-easy)
spabettie says
oh it IS 😀
Allie says
Yummmmm. Have you ever been to California Pizza Kitchen? They have an amazing "hummus" that is white bean (and extra-garlic!) based. I'll go there just for that--and the amazing pita bread that comes with it. In fact, I don't think I've ever had a pizza there, I never want to switch it up from the white bean hummus!
spabettie says
I have never been there! we had one here when I was in college, then it closed (and became an AWESOME English Pub!). we have another one somewhere in town now, but I haven't been? my mom says the tortilla soup is what I need to try... perhaps I need to go and get both! 😀
Heather (Where's the Beach) says
YUM - love using white beans. They are so creamy.
spabettie says
me too - I think they are my favorite bean! 😉
Amanda says
Yum! I absolutely love bean dips, especially when they include roasted garlic. I can almost smell the garlic now... 🙂
spabettie says
I agree, Amanda, the more garlic the better, right?