We had some friends in from Seattle over the New Year and I needed some snacky-type appetizers for the grazing while I worked on the crab cakes. Mostly, I think the dips and crackers were more of a distraction so no one would notice I didn’t have a clue what I was doing with my crab cakes (which turned out amazingly well for a first-time effort, I might add). Anyway, this was one of two bean dips I made and I have to say, as much as I liked this one, it wasn’t my favorite. It needs some tweaking, I think.
What I’d change right off the bat is the amount of olive oil. It only calls for two tablespoons, but because the recipe uses sun-dried tomatoes packed without oil, I found it a little too dry for my taste. So I’d either add additional EVOO, or I’d opt for sun-dried tomatoes packed in oil to increase the moisture of the dip.
I might also shop a different brand of sun-dried tomatoes. The ones I used must have had a higher sugar content because I did find this dip to be a little on the sweet side. Just an FYI when purchasing ingredients.
If you’re not a huge garlic fan, don’t worry. I love garlic but was leery of using an entire head of garlic for this recipes. Fortunately, roasting garlic has the delightful effect of mellowing the flavor and virtually eliminating what some might perceive as pungent garlic overtones. This dip won’t leave you with embarrassing garlic breath the next day (or, maybe it did and all of us had eaten so much of it we just didn’t offend each other).
Serve with pita wedges, Calabrese crackers, or fresh sliced veggies. Enjoy!
Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
- 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.