Roasted Garlic and White Bean Dip

  • 1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans)
  • 2 bulbs of roasted garlic
  • 3 tablespoons of fresh dill
  • 1/4 cup of olive oil + more if desired
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Combine beans, dill, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.

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