Garlic & White Bean Dip

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudités, a topping for bruschetta or even as a spread for a sandwich.

Katie Webster
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Ingredients

Poached Garlic & Garlic Oil
Bean Dip

Directions

  • To prepare poached garlic & garlic oil: Bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.

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  • Place the garlic, canola oil and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.

  • Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. (If it makes more than 1/2 cup, store the extra in the refrigerator for up to 1 week.)

  • To prepare bean dip: Combine 1/2 cup of the reserved garlic oil, onion and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice and puree with 1/2 cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.)

Tips

Make Ahead Tip: To make ahead: Cover and refrigerate garlic puree for up to 1 week or freeze for up to 6 months; refrigerate oil for no more than 1 week. Cover and refrigerate the dip for up to 3 days.

Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts

Serving Size: 2 tablespoons
Per Serving:
96 calories; 8.3 g total fat; 0.7 g saturated fat; 136 mg sodium. 99 mg potassium; 5.6 g carbohydrates; 1.6 g fiber; 1 g sugar; 1.7 g protein; 1 mg vitamin c; 24 mcg folate; 17 mg calcium; 2 mg magnesium;
Exchanges:

1/2 starch, 1/2 vegetable, 1 1/2 fat

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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ib_ebenezer@yahoo.com
Rating: 5 stars
12/16/2012
Knock-your-socks off I used dried beans when making the recipe so it might have been slightly different from the recipe as written. The garlic lends a sublime flavor to the beans and the oil adds richness. What I love about this is that it is mild so kids will try it but has an intensity of flavor that is interesting to adults. This will be a party staple for us from now on. Pros: Easily made suitable for young to old. very tasty Cons: Time consuming to prep garlic and oil Read More
EatingWell User
Rating: 4 stars
07/03/2012
Try it without the oil or cooking the garlic I have been doing this for years but never bothered to cook the garlic...just toss a couple peeled raw cloves in with the beans and turn on the food processor. I don't use the oil at all and it is still really good. Sometimes with lemon juice sometimes not. I do like the suggestion of onions never thought of that. I use garbonzo beans too and do the same thing. It is great with a good loaf of bread and some wine! Read More
EatingWell User
Rating: 5 stars
10/31/2011
This was absolutely amazing - the bean dip itself was quick & easy to prepare with tons of flavor but the garlic puree and oil prep time is a bit overwhelming. And what does one do with the extra 1.5 cups of OIL leftover from the dip? That's too much to use in just one week unless you're making pesto. Next time I may simply roast my garlic in the oven and use 1/2 cup of olive oil for the dip. Oh I served this with whole wheat pita wedges and blue tortilla chips - both were a hit with the dip. Anonymous Columbus OH Read More
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EatingWell User
Rating: 5 stars
10/31/2011
This takes time to make but was very well received. I had leftover garlic oil and garlic puree so another time I would use less ingredients to make the same amount of dip. The chips were yummy. Peg Falmouth ME Read More
EatingWell User
Rating: 5 stars
10/31/2011
This recipe was in an EW magazine a long time ago and it's one of my favorites. It's DEEEEELICIOUS!! Nicole Bloomington IN Read More
EatingWell User
Rating: 5 stars
10/31/2011
This is so good it will pause the conversation at your party. Allison MT Read More
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EatingWell User
Rating: 5 stars
10/30/2011
Not only is this good and the garlic is good for you but also the white beans are very healthy. As far as having leftover oil I keep it in the fridge and use it to saute or add balsamic for a quick dressing. When buying a large amount of fresh garlic at the farmer's market I store it in a jar of olive oil and use the garlic and the oil for various things. It's quite handy. Dawn MN Read More
brooklynliz
Rating: 5 stars
10/30/2011
This was lovely and super easy! I think the next time I'm going to try adding some heat when making the garlic puree. Read More
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