This dip is the epitome of a “pantry recipe.” You know, one of those quick, easy and yummy dishes prepared on the fly with ingredients found in, well, the pantry. A last-minute meal if you will to sate eleventh hour invitees, unannounced guests or a hungry husband and three ravenous teens. Most of the time, I make a pantry recipe once and never recreate it because I fail to write down anything. And my vague recollection of what I created the first go-round never tastes the same despite repeated attempts. But fortunately with this dip, the garlic-roasting time gave me ample opportunity to jot down the ingredients and the measurements.
Now to make a pantry recipe Finger-Food-Friday-worthy, it needs to be accompanied by a “beer fridge beverage.” In my house, we call our old refrigerator the beer fridge because it’s always stock with beer (and a bunch of other stuff). But my reference is really a catch-all for beer, wine or booze. It’s about making the most of what you have on hand. Happy Friday!
Until next time …
Roasted Garlic, White Bean and Artichoke Dip Recipe
1 head garlic
2 tablespoons plus 1/4 cup extra virgin olive oil, divided
1 15.5-ounce can Great Northern white beans, rinsed and drained
1 14-ounce can artichoke hearts, rinsed, drained and chopped
Zest of half a lemon
1 teaspoon dried oregano leaves
1/2 teaspoon fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Assorted root chips or raw vegetables, for serving
Preheat oven to 400 degrees F. Remove any loose skin from garlic head and cut 1/4-inch slice off the top to partially expose cloves. Drizzle with 2 tablespoons olive oil and wrap in foil. Roast until tender, about 30 minutes. Squeeze roasted garlic from skin into a blender. Add reserved 1/4 cup olive oil and next 8 ingredients (through cayenne); puree until smooth and creamy. Transfer to a serving bowl and adjust seasonings to taste. Serve with assorted root chips or fresh vegetables. Makes about 2 1/4 cups.