Give veggies and dip a punch of protein with this savory white bean dip. Roasted garlic gives this dip a mellow but rich flavor. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavor makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop.
Make-ahead dip
This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavor.
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Crudités Board with Roasted Garlic, Shallot, and White Bean Dip
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Ingredients
White bean dip
- 1 whole bulb of garlic
- 1 shallot
- 1 Tbsp extra-virgin olive oil
- 1 tsp sprig of thyme + 1fresh thyme leaves
- 1 - 14 oz can of cannellini beans drained
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Serve with
- 2 leaves Belgian endives separated
- 8 radishes quartered
- 24 green beans washed and trimmed
- 1 red or orange pepper sliced
- 8 stalks of broccolini
Instructions
- Preheat oven to 400 F.
- Remove most of the papery covering from garlic, leaving just enough to keep the bulb intact. Cut bottom off bulb to remove the root and expose the cloves. In small casserole dish with lid (such as a brie baker), place shallot and garlic, drizzle with olive oil, and add thyme sprig. Cover and bake for 45 minutes, or until garlic is soft and beginning to brown. Remove lid and allow to cool. Discard thyme sprig.
- In bowl of food processor, place drained, unrinsed beans. Using toothpick or small fork, skewer each garlic clove to remove flesh and add to food processor, along with entire shallot and roasting oil, vinegar, salt, and pepper. Blend until smooth and creamy. Stir in half of the thyme leaves and transfer mixture to serving bowl. Sprinkle remaining thyme leaves on top.
Recipe Notes
Per serving: 277 calories; 10 g protein; 3 g total fat (0.4 g sat. fat); 51 g total carbohydrates (5 g sugars, 23 g fiber); 131 mg sodium
