We decided to stay in tonight and cook, so I wanted to make an appetizer to have before dinner. I love roasted garlic so used that as my inspiration. I browsed recipes for dips or spreads using roasted garlic. I found two that I liked and used ideas from both to come up with a Roasted Garlic and White Bean Spread...or Dip!
- 3 head of garlic, roasted (cut tops off, add some olive oil, wrap in foil and put in a 425 degree oven for 25-40 minutes, until the cloves are soft)
- 1 can white beans; I used Great Northern beans
- 1/2 sm onion, chopped
- 1/2 c chicken broth (or vegetable broth for a vegetarian version)
- Few dashed dried rubbed sage
- 1 bay leaf
- Salt and pepper
- Parsley (used it for color, about 1 tsp dried)
- While the garlic is roasting, heat olive oil in a pot.
- Add onions, saute.
- Add beans, stir.
- Add sage, bay leaf, salt, pepper, and chicken broth. Bring to a simmer. Let simmer until garlic is done cooking. Remove bay leaf.
- Cool garlic and remove the cloves from their peels.
- In food processor, combine bean mixture (use a slotted spoon so you don't add the liquid, but reserve the liquid), garlic, about 1 tsp olive oil, salt to flavor, and parsley. Puree. Adjust salt if needed, and add the reserved cooking liquid if you need to thin the puree at all.
- Before serving, I drizzled a touch of white truffle oil on top.
This spread would have been perfect on toasted baguette slices, but I only had a bag of bagel chips!! It was still very good - creamy, sweet, and mmm, that taste of roasted garlic is so delicious!
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