betty's sweet roasted garlic and cannellini dip

Name: Betty's Sweet Roasted Garlic and Cannellini Dip
Prep time: 15 min
Cook time: 50 min
Cuisine: Italian
Ingredients: - 1 large bulb of garlic; - 1 teaspoon vegetable oil; - 1 tin cannellini beans, drained and rinsed well; - 1/4 cup good quality olive oil; - 1/2 teaspoon pepper; - 1/2 teaspoon dried rosemary; - 2 tablespoons good quality fresh parmesan cheese

4 Pinches

Betty Bramanis

Sydney

Updated on Jul 29, 2017

I LOVE roasted garlic and make extra when I bake a roast for this dip. When roasted, garlic mellows and becomes sweet and sticky. This recipe is a bit labour intensive, but worth every minute. Perfect to serve at a party, in a grilled cheese sandwich or as the base of a bruschetta. This also goes great tossed though cooked pasta as a light meal (just add 1/4 cup of the pasta water to the dip to thin it out). Cover and refrigerate for 4-5 days.

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prep time 15 Min

cook time 50 Min

method Bake

yield Makes just over a cup

Ingredients

- 1 large bulb of garlic
- 1 teaspoon vegetable oil
- 1 tin cannellini beans, drained and rinsed well
- 1/4 cup good quality olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 2 tablespoons good quality fresh parmesan cheese

How To Make betty's sweet roasted garlic and cannellini dip

Step 1

Pre heat oven to 400oF/200oC. Cut the top off the garlic so you can see the cloves. Cut off 2 equal size pieces of foil and put one on top of the other. Drizzle the vegetable oil all over the garlic and wrap well. Place on a baking tray and bake in the oven for 50 minutes. Stand for 10 minutes.

Step 2

Open the foil and squeeze the garlic (make sure it's cool enough to handle) so that the caramelised pods of garlic pop out into the base of a food processor. Throw away the skin and foil.
Step 3

Place the remaining ingredients into the food processor and blitz, pushing down the sides at least once.
Step 4

Pour into a bowl and serve.
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