White Bean Dip

Lots of flavour for just a little effort.

Looking for an delicious treat?  Try my Mexican sour cream dip – it is amazing!

  • 300g cannelini beans (washed & well drained, or canned & drained)
  • 1 bulb garlic
  • 1 tablespoon olive oil
  • 2 teaspoons rosemary leaves, fresh or dried
  • Preheat oven to 180 degrees Celcius.
  • Peel garlic and arrange on aluminium foil on baking try.
  • Add rosemary to aluminium foil.
  • Drizzle oil over rosemary & garlic.
  • Wrap aluminium foil around rosemary & garlic to form a baking parcel.
  • Bake in preheated over for 25-30 minutes.
  • With food processor or hand blender, blend garlic, rosemary & cannelini beans until smooth.
  • You might need to add a few more drops of olive oil.
  • Serve with crackers, corn chips or dipping bread.

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