Roasted Garlic, Sun-Dried Tomato and Bean Dip

It’s been a c-r-a-z-y week, and my blogging has suffered. Sorry, readers ūüôĀ

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:

  1. Preheat oven to 375¬į.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375¬į for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. 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.
  4. 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:

  1. 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.
  2. 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 ūüôā

We scarfed down the dip with toasted bagel chips.

yummie. yum. yum.

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