Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
Roasted Garlic, Sun-Dried Tomato, and White Bean Dip might be just the hor d'oeuvre you are searching for. This recipe serves 16. Watching your figure? This gluten free and vegan recipe has 64 calories, 3g of protein, and 2g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have pepper, great northern beans, kosher salt, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
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CloveClove
GarlicGarlic
WrapWrap
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Aluminum FoilAluminum Foil
3
Bake at 375 for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
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ExtractExtract
CloveClove
GarlicGarlic
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OvenOven
4
Bring 1 cup water to a boil in a saucepan.
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WaterWater
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Sauce PanSauce Pan
5
Add tomatoes; cover and remove from heat.
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TomatoTomato
6
Let stand 10 minutes.
7
Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
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TomatoTomato
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ColanderColander
BowlBowl
8
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
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TomatoTomato
GarlicGarlic
Cooking OilCooking Oil
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Food ProcessorFood Processor
DifficultyHard
Ready In45 m.
Servings16
Health Score13
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