This recipe is adapted from Kids Cooking Green. It’s a flexible recipe—you can add your favorite leafy herb such as basil, cilantro, mint, or parsley—and Lori, who created the recipe, likes to also add roasted red peppers.
Ingredients
1 head garlic
2 tablespoons extra virgin olive oil, divided
Two 15-ounce cans white beans, drained and rinsed
2 to 4 tablespoons fresh herbs, such as cilantro
Juice of 1 lemon
Kosher salt
Black pepper
Instructions
Preheat the oven to 425°F. Slice the top off the head of garlic. Drizzle with 1 to 2 teaspoons olive oil. Wrap in aluminum foil, place on a small baking dish, and bake until the cloves are soft and lightly browned, about 45 minutes. Remove from oven, cool, and squeeze out the cloves, which should be a bit mushy. Place in the bowl of a food processor.
To make the dip, add the remaining olive oil, beans, herbs, and lemon juice to the bowl. Process until smooth and creamy. Season with salt and pepper to taste. If you don't own a food processor, you can add your ingredients to a large bowl and smoosh with a potato masher.
Serve with sliced vegetables and baked tortilla chips. (Note: The dip will keep for 2 to 3 days in the refrigerator.)
Recipe by Lizs Healthy Table at https://liz.afones.com/2014/04/15/white-bean-roasted-garlic-dip/