https://www.copymethat.com/r/glrcjws0ww/roasted-garlic-and-white-bean-dip-with-r/
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glrcjws0ww
2024-10-18 04:04:25
Roasted Garlic and White Bean Dip with Rosemary. Sarah Jampel nyt
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he roasted garlic can be made up to 2 weeks in advance. Wrap well and store in the refrigerator
Total Time
1 hour
Rating. 5
Notes
Read 173 community notes
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn’t get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Total Time
1 hour
Rating. 5
Notes
Read 173 community notes
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn’t get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Ingredients
- 1 head garlic
- 1 teaspoon, plus 5 tablespoons olive oil
- 2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
- 3 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
- ¼ teaspoon black pepper
- 1 pinch of cayenne, plus more for garnish (optional)
- 1 tablespoon hot water
- 1¼ teaspoons kosher salt
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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