White bean dip is an easy appetizer that is often on our Thanksgiving menu. I prefer using roasted garlic rather than raw along with lemon and sage. Serve with toasted baguettes, pita bread or chips. I don’t recommend freezing this creamy dip. Make it fresh for best results. You can also take these same ingredients and make a delicious salad by combining the beans with a bit of tuna, along with green olives, celery, green onions and some fresh herbs.
White Bean Dip with Roasted Garlic, Lemon and Sage
2 (15 oz.) cans small white beans, rinsed and drained (I like S&W brand beans)
8 cloves roasted garlic
1/2 c. extra virgin olive oil
juice of 1 medium lemon
2 Tbsp. water
1 sprig fresh sage leaves (10-12 medium leaves)
1 Tbsp. chopped Italian flat leaf parsley
1/2 tsp. kosher salt
freshly ground black pepper to taste
Begin by roasting the garlic. Preheat oven to 400 degrees. Cut the top off a head of garlic to expose the cloves. Drizzle with olive oil, salt and pepper. Wrap in foil and roast for 25 minutes until soft. Remove from oven and squeeze roasted garlic out from 8 cloves for the dip. Save any extra for another use. In a food processor combine beans with garlic, olive oil, lemon juice and 2 Tbsp. water. Purée until smooth. Add herbs, salt and pepper. Purée. Taste. Adjust salt to your liking. If it seems a bit too thick and chunky, add an additional tablespoon or two of water and purée. Makes 2-3/4 cups. Serves 8-10.