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betty's sweet roasted garlic and cannellini dip

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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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yield serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For betty's sweet roasted garlic and cannellini dip

  • 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.
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