White Bean and Roasted Garlic Dip

INGREDIENTS

• 2 whole garlic heads
• 4 T. olive oil, divided
• 2 cans (15.5 oz. each) cannellini beans, drained and rinsed
• ¼ cup fresh lemon juice
• ¼ t. salt
• ¼ t. white pepper
• ¼ cup chopped fresh flat-leaf parsley plus more for garnish
• Baked pita chips or vegetables for serving

DIRECTIONS

1. Preheat oven to 375°F.
2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake about 30 minutes.
3. Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. You can make the roasted garlic in advance and store it in an airtight container in the refrigerator for up to 5 days.
4. Remove the garlic from the oven and when cool enough to handle, squeeze the soft garlic from the cloves.
5. Blend the beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper. Stir in the parsley.
6. To serve, transfer to a bowl, garnish with the parsley leaves and serve with pita chips or vegetables.

Recipe Author: Freep.com