Garlic Bean Dip

A smooth bean dip, peppered with robust moments of rosemary and roasted garlic, is enhanced by a spread of vibrant vegetables – a nod to beauty on the plate and the palate.

Garlic Bean Dip: 

  • 1 cup cooked cannellini beans (such as 365 Organic, no salt added) 
  • 2 slow roasted garlic bulbs (see below) 
  • Juice of 1/2 lemon 
  • 1/4 cup filtered water 
  • 1 teaspoon finely chopped fresh rosemary (stem removed) 
  • 1 teaspoon finely chopped fresh thyme (stems removed) 
  • 1/4 teaspoon pink Himalayan or Celtic sea salt
  • Freshly cracked pepper, to taste 

Roasted Garlic:  

  • 2 whole garlic bulbs
  • Drizzle of organic, extra-virgin olive oil 
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste


  • Oven: preheated to 325 degrees
  • Parchment paper
  • Baking sheet
  • Blender


To make the roasted garlic, preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Cut off the top of each garlic bulb to expose the top of each clove. Place the bulbs cut-side up on the lined baking and drizzle with olive oil, salt, and pepper. Roast the garlic bulbs for 40 minutes, or until the garlic is golden brown in color. Allow the bulbs to cool somewhat before removing the cloves from the skins. 

Drain and rinse the beans. To make the dip, blend the beans, cloves from 2 roasted garlic bulbs, lemon juice, water, fresh washed herbs, salt and pepper in a high-powered blender. The dip improves with age; therefore, try to make a day or two ahead of serving to allow the flavors to marry. 

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