Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

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 drainedDSC_4886


  1. Preheat oven to 375°.
  2. 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.
  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.


mini frittatas with ham, artichokes and sun-dried tomatoes

I love a recipe that carries over from one day to the next; night to day, dinner to brunch.  For dinner Saturday night I’d stuffed some chicken breasts with a super delicious artichoke/sun-dried tomato/fontina cheese blend, then pan seared them and finished them in the oven.  But I had a lot of stuffing mixture left over and didn’t want to just throw it away.  I have enough food waste just trying to feed a five-year old.  So, after church on Sunday, I decided to use the rest of the filling in some sort of egg dish.  But, what?

Souffle?  Too much work.

Quiche?  Too fussy.

Frittata?  Just right.  It’s easy to throw together and bears creativity really well.  Because the eggs are whipped, they contain a  lot of air (unlike a Quiche or an omelet), which allows for a deep filling and a nice, fluffy result.   They can be started in a frying pan on the stove top and them finished in the oven, or under the broiler.  I chose to bake mine in a muffin tin for smaller, individual servings, which work nicely if you’re hosting a buffet-style brunch.

The finished product was really delicious; savory and satisfying without giving you that gut-busting, grease-laden, bacon-and-eggs-breakfast feeling.  You can always substitute in an Egg Beaters product to knock out the cholesterol and natural fat in whole eggs.  Enjoy!

Mini Frittatas with Ham, Artichokes and Sun-dried Tomatoes


  • Non-stick vegetable oil cooking spray
  • 6 or 7 large eggs (I eyeballed this given the amount of filling I knew I was working with)
  • 1/4 c low-fat milk
  • 4 ounces thinly sliced ham, chopped
  • 6 oz marinated artichokes, drained, coarsely chopped
  • 1 c grated Fontina cheese
  • 1/4 c (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
  • 1/2 Tbsp dried basil
  • salt and pepper to taste


  1. Preheat the oven to 375 degrees F.
  2. Spray a muffin tin (12 cups) with non-stick spray. 
  3. Combine ham, artichokes, cheese, sun-dried tomatoes, and dried basil.  Mix well and set aside.
  4. Whisk eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham/artichoke mixture until well combines. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 20 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and serve immediately. 

You can find this, and lots of other yummy recipes, over at Tasty Tuesday.  Check it out!