Recipe: Whipped Roasted Garlic Dip
It’s Summer, and one of our favorite ways to celebrate a change in season is by putting together ingredients that are flavorful and lush, served to those around a table.
This Whipped Roasted Garlic Dip is full of rich flavor, a great compliment to a variety of main courses and simply beautiful in its presentation. Follow along for the recipe below, and more from our friend Chelsey Pecoy at Lighthearted Kitchen this Summer season! Cheers to you all!
Whipped Roasted Garlic Dip with Marinated Olives & Toasted Sourdough Baguette
1 head of garlic
1 tbsp olive oil
1 can (15 oz) white northern beans, drained and rinsed
2 tbsp fresh lemon juice
1 tbsp tahini
1/2 tsp salt
1/4 teaspoon black pepper
MARINATED OLIVES
1/2 cup mixed olives
1 tbsp high quality olive oil
2 tbsp chili flakes
1 tsp fresh thyme leaves
1 tsp raw local honey
FOR SERVING
Sliced sourdough bread, toasted
- Preheat the oven to 375°F.
- Cut the top off the head of garlic to expose the cloves. Drizzle the garlic with olive oil and wrap it in aluminum foil.
- Place the wrapped garlic in the oven and roast for 40-45 minutes, or until the cloves are soft and golden brown.
- Remove the garlic from the oven and let it cool.
- In a food processor, combine the roasted garlic cloves, white northern beans, olive oil, lemon juice, tahini, salt, and black pepper. Process until the mixture is smooth and creamy.
- In another bowl, combine the olives, olive oil, and fresh thyme leaves. Stir to combine.
- To serve, spoon the roasted garlic and white bean dip into a serving bowl and top with the marinated olives. Serve with toasted sourdough slices.
