Roasted Garlic White Bean Dip
Yields: 2 cups
1 head garlic
1 tablespoon rosemary leaves roughly chopped
2 Tablespoons parsley
1/4 Teaspoon cayenne pepper (optional)
3 to 4 Tablespoons of fresh lemon juice
1 tablespoon balsamic vinegar
2 cups cooked cannelloni beans, skins removed
¼ cup EVOO
salt and black pepper to taste
Pre-heat oven to 375° F
Cut off the stem top of the garlic head to expose the very top of the garlic cloves, leaving the head in tact. Place the garlic in aluminum foil and drizzle with a few tablespoons of water and wrap it up. Place the garlic in the oven and cook for 45 minutes until soft and tender. Let it cool for a few minutes.
Then free the roasted garlic from its skin and place in a food processor fitted with a steel blade.
Add into the food processor the rosemary, parsley, cayenne pepper, lemon juice, balsamic vinegar, beans and olive oil and puree until smooth. Taste the dip, and season with salt and pepper.