We made it to 2021!
For many of us, each New Year comes with resolutions for healthier eating. Maybe you’re looking for a few new recipes to jump-start an often daunting process. Each simple change can lead to others … it’s really easier than you might think. It can start with one food group – like beans – that you can turn into a delicious and healthful dish your whole family loves.
Adding more beans into your meal lineup can seem challenging, but they can add some pizazz (and protein). This dip recipe can be a snacky meal with crackers or veggies that is so delicious, it might just replace hummus as a healthy staple in your fridge.
White Bean Garlic Rosemary Dip
- 1 garlic bulb
- 1 teaspoon plus 5 tablespoons olive oil
- 2 15-oz cans white beans, like Cannellini, Great Northern or Navy, drained & rinsed
- 3 Tablespoons lemon juice (from 1 lemon)
- 1 tablespoon fresh Rosemary leaves, roughly chopped
- ¼ teaspoon black pepper
- 1 pinch of cayenne, (optional)
- 1 tablespoon hot water
- 1¼ teaspoons Kosher salt
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic’s outermost skin and trim about 1/4 inch off the top, leaving the bulb intact. Place the bulb on a large piece of aluminum foil, then add 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 minutes and let cool for 10 minutes.
- Squeeze the roasted garlic cloves into a food processor. Add the beans, 4 tablespoons olive oil, lemon juice, rosemary, black pepper, cayenne, hot water and salt. Purée until smooth, then taste. Adjust salt, pepper, rosemary and lemon juice as necessary. Transfer to a serving dish.
- In a small heavy skillet, heat remaining 1 tablespoon of olive oil over medium-high heat. Add the remaining rosemary sprig and cook until brown, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour the remaining oil, now infused with rosemary, over the top of the dip.
Happy New Year! And enjoy adding this new healthy dish to your repertoire!
