There is something about a good dip/sauce/dressing that just completes a dish. Like icing on a cake. And what adds more to a perfect dip? Enter roasted garlic. Have you ever roasted a garlic bulb? The results are quite incredible. Raw garlic can be quite pungent, but add a little roasting love and it becomes sumptuously sweet…I love to spread roasted garlic on bread for a heavenly appetizer! This dip is so simple to whip together and tastes so yummy! This would be a great appetizer served with some toasted baguette or a crudite. Now, it just so happened that this dip took my simple nourish bowl to the next level of flavor and deliciousness! See…a good dip makes everything better!
1 can (15 oz.) cannellini beans
1/2 cup reserved liquid (from the can)
1/4 teaspoon dried rosemary
1 head garlic, roasted
1 T. balsamic vinegar
To roast garlic, cut the top off of a garlic head, drizzle with grape seed oil and sprinkle with salt. Wrap in foil and roast in a 425-degree oven for 45 minutes or until tender and golden brown. Using a food processor, puree beans, rosemary, pulp from the roasted garlic and balsamic vinegar. Add liquid a little at a time until you’ve reached a desired consistency. Add salt and pepper to taste. (Adapted slightly from Recipe Source: Food for Thought)