Roasted Garlic and Rosemary Bean Dip

I am calling this a dip but it is also a great wrap filling.   This recipe originally was published in the local paper as “White Bean Bruschetta.”   That would also be a big YUM.

I am still on my kick not to make anything from Pinterest or Google searches or even my favorite bloggers (although I am still reading ya’all faithfully), but to use the old-fashioned printed cookbook (remember these)?    I am adding the newspaper and magazines to this quest as well.

I love this stuff and it is giving hummus a run for its money on my favorite list.

Roasted Garlic and Rosemary Bean Dip
Slightly adapted from “White Bean Bruschetta” from NeMar Noulles

1 head roasted garlic (However, the next time I make this, I am using TWO heads but I love some garlic.)
2 (15.5 oz.) cans navy beans, rinsed and drained
2 T. fresh rosemary leaves, chopped (plus more for garnish)
1/4 c. extra virgin olive oil
2 T. red wine vinegar
sea salt and fresh ground pepper (to taste)

Squeeze roasted garlic cloves from the roasted head(s) and place in food processor.   Add beans and rosemary.

In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper.   As food processor is running, add liquid ingredients.   Process until smooth.

Serve with crackers, pita wedges or in a wrap.

I used navy beans and added more garlic to the original recipe.   The original recipe is also baked.    I like it just fine at room temperature, just hand me a spoon.   This dip is another perfect dish for patio sitting. 

P.S.   This recipe was original printed in the paper on May 29.   You can see how far behind I get on my reading.   Sometimes, I will read all the week’s papers on Sunday morning.  🙂

 

Send good thoughts to Abigail today.   Here is her virtual flower for the day.