Betty's Sweet Roasted Garlic and Cannellini Dip
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·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
- 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.
- 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.
- Place the remaining ingredients into the food processor and blitz, pushing down the sides at least once.
- Pour into a bowl and serve.