Rosemary Dijon White Bean Dip
Share
Rosemary Dijon White Bean Dip
Category
Appetizers
Ingredients
- 1 bulb of garlic
- 6 tablespoons Fustini's Rosemary olive oil, divided
- 2 (15.5oz) cans of white beans, drained and rinsed
- 2 teaspoons Fustini's Garlic rub
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1-2 tablespoons vegetable broth
- Kosher salt and cracked black pepper to taste
- rosemary sprigs for garnish
- grilled or toasted bread, pita chips, or crostini for dipping
Ingredients
Directions
- Preheat oven to 400°,F. Trim the top off of the bulb of garlic and place it on a large square of aluminum foil. Drizzle garlic with 2 tablespoons of olive oil and loosely wrap, like a parcel, in the foil. Place in the oven and roast for 30 minutes or until the garlic cloves have browned slightly. Remove from the oven and set aside to cool at room temperature before squeezing out the roasted garlic cloves.
- Place garlic, white beans, seasoning, Dijon, and lemon juice in the bowl of a food processor, and blend until smooth. Add broth, a tablespoon at a time, to thin the spread if necessary. Season to taste with salt and pepper. Transfer the dip to a serving bowl and drizzle with the remaining 3 tablespoons of olive oil, sprinkle with a little cracked black pepper, and garnish with rosemary sprigs before serving. Serve with bread, crostini, or pita chips for dipping.