Garlic & White Bean Dip
From EatingWell: December 2005/January 2006
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.
Poached Garlic & Garlic Oil
- 4 cups water
- 4 heads garlic, cloves separate but unpeeled
- 1 1/2 cups canola oil
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1/2 teaspoon salt
- 1 15-ounce can cannellini beans, rinsed (see Tip)
- 1 teaspoon lemon juice
- 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.
- 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 ½ cup garlic puree until smooth. Serve warm or cold. (Store extra garlic oil in the refrigerator for up to 1 week.)
Tips & Notes
- Make Ahead Tip: 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.
Per 2-tablespoon serving: 123 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 139 mg sodium; 173 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 starch
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- More than 1 hour
- December 2005/January 2006
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