Gluten-Free Roasted Garlic White Bean Dip

Ingredients

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• 2 cans (15 oz each) cannellini beans, rinsed and drained Shop
• 1 head garlic
• 3 tbsp olive oil, divided
• 0.25 cup fresh lemon juice
• 2 tbsp water, or more as needed
• 1 tbsp fresh parsley, chopped
• 0.5 tsp salt, or to taste
• 0.25 tsp black pepper, or to taste
• 1 bag gluten-free corn tortilla chips or vegetable sticks for serving Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C). Slice off the top quarter of the garlic head to expose the cloves, then place it on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, wrap tightly, and roast for 35-40 minutes, until the cloves are soft, golden, and easily pierced with a knife.
2. 2 Once the garlic is soft, unwrap it and let it cool for about 5 minutes, until you can handle it. Squeeze the roasted cloves from their skins into a food processor and add the rinsed and drained cannellini beans, 2 tablespoons of olive oil, and the lemon juice. Process until the mixture is mostly smooth, scraping down the sides as needed.
3. 3 Add the water, chopped fresh parsley, salt, and black pepper to the food processor. Continue to process until the dip reaches your desired creamy consistency, adding another tablespoon of water if it seems too thick. Taste and adjust seasonings as needed.
4. 4 Transfer the Roasted Garlic White Bean Dip to a serving bowl. You can serve it immediately at room temperature, or chill it for at least 30 minutes for a firmer texture. Drizzle with a little extra olive oil and garnish with more fresh parsley if desired.
5. 5 Serve this delightful dip with gluten-free corn tortilla chips or an assortment of crisp vegetable sticks, such as carrots, celery, and bell peppers, for a vibrant and satisfying appetizer experience.

Nutrition (per serving)

Tips & Notes

• Tortilla chips are the gluten risk on this table. Choose chips labeled gluten-free, since some are fried in oil shared with flour-based snacks.
• Let the roasted garlic cool for 5 minutes, then squeeze each clove out from the root end. The cloves slide out whole.
• The dip thickens in the refrigerator. Stir in a tablespoon of water or lemon juice before serving leftovers, which keep covered in the refrigerator for up to 4 days.

Common questions