Roasted Garlic, White Bean and Artichoke Dip
Ingredients
- 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
Instructions
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.