Roasted Garlic-White Bean Dip
Olive oil and sea salt, for roasting
cans (15 oz) Progresso™ cannellini beans
teaspoon Italian seasoning
tablespoon balsamic vinegar
Salt and pepper, to taste
Chips and veggies, for dipping
Heat oven to 425°F. Slice off the top third of a head of garlic, then drizzle with olive oil and sprinkle with sea salt. Cover with foil and bake 50 minutes to 1 hour until soft and golden brown.
Drain cannellini beans, reserving 1/2 cup of the liquid. Rinse beans, then transfer to the bowl of a food processor.
Add roasted garlic pulp, Italian seasoning, paprika, cumin and balsamic vinegar. Pulse, slowly adding in liquid, until mixture is thick and smooth. Stir in salt and pepper to taste.
Serve dip with Cascadian Farm™ frozen edamame pods, cooked, and Food Should Taste Good™ tortilla chips.
More About This Recipe
- Some party dips ain’t no party at all.They’re either too bland, too unhealthy, too, well, shelf-stable… just overall blech. You know you’ve been there – munching on a carrot at the snack table and wondering if it’s worth risking the plunge into a funky-looking dip. Shudder.But this? This Roasted Garlic-White Bean Dip? It changes everything. Not only is it good for you (and vegan, woop!), the ingredient list is simple and straightforward, and the taste is oh-so-yummy. It’ll totally be the cool kid at your next shindig (do people even have shindigs anymore? I dunno).Let’s get dippin’!First, wrastle up yer ingredients. We’ve got yummy roasted garlic (seriously, if anyone could make that scent into a candle, I’d be most grateful), Progresso cannellini white beans, balsamic vinegar and some spices.Don’t forget the dippers! I love using Cascadian Farm whole edamame for my dipping action.Ohohoh and these sweet potato-flavored Food Should Taste Good chips, too. SO GOOD.Serve the dip immediately with both on the side, and watch the party/shindig get a whole lot more awesome.Feel free to faceplant into the dip, too. It’s cool.