Betty's Sweet Roasted Garlic and Cannellini Dip

Betty's Sweet Roasted Garlic And Cannellini Dip

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Betty Bramanis


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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Makes just over a cup
15 Min
50 Min


  • ·
    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


  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.
  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.
  3. Place the remaining ingredients into the food processor and blitz, pushing down the sides at least once.
  4. Pour into a bowl and serve.

Printable Recipe Card

About Betty's Sweet Roasted Garlic and Cannellini Dip

Course/Dish: Dips
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Healthy

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