It’s been a c-r-a-z-y week, and my blogging has suffered. Sorry, readers 🙁
Last week, Darrin & I tried this Roasted Garlic, Sun-Dried Tomato, White Bean dip (wow, that was a mouth full) and it was wow… amazing. I figured I’d share it with you, even if it is a week late. oopsie.
Recipe makes approximately 2 cups. Serving size: 2 Tablespoons
- 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
Below are the recommended instructions for this recipe, per Cooking Light magazine:
- 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.
Below are the instructions lazy Darrin & Leslie used:
- Wash the sun-dried tomatoes we bought that were packed in olive oil (because Kroger didn’t have any without oil) over a colander until most of oil removed.
- Process tomatoes, garlic (pre-diced bought in jar), beans, black pepper, oil, rosemary, salt, and water in food processor until smooth.
We were totally lazy, but you gotta work with what you got 🙂
We scarfed down the dip with toasted bagel chips.
yummie. yum. yum.