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Roasted Garlic, White Bean and Artichoke Dip



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.