Roasted Lemon-White Bean Dip

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  • 15 min prep time
  • 40 min total time
  • 9 ingredients
  • 22 servings

Ingredients

2
lemons
4
cloves garlic, peeled
3
tablespoons olive oil
2
cans (15 to 15.5 oz each) cannellini or navy beans, drained, 1/4 cup liquid reserved
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
2
tablespoons chopped fresh parsley
Additional chopped fresh parsley, if desired
Assorted fresh vegetables or pita (pocket) breads, cut into wedges

Directions

  1. 1 Heat oven to 425°F. Cut lemons in half crosswise. Rub lemons and garlic with 1 tablespoon of the oil. Place lemon halves, cut sides down, and garlic in 9-inch glass pie plate. Roast uncovered 25 minutes or until lemon peel is golden brown and very soft. Cool slightly.
  2. 2 Reserve 1/3 cup beans. In food processor, place remaining beans, 1/4 cup reserved bean liquid, remaining 2 tablespoons oil, the salt and red pepper. Add roasted garlic. Squeeze juice and pulp from roasted lemons into blender. Cover; process until smooth.
  3. 3 Spoon dip into serving bowl; stir in reserved 1/3 cup beans and 2 tablespoons parsley. Sprinkle with additional parsley. Serve with vegetables or pita wedges.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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