Ingredients
  • 1/2  cup 
    Roasted-Garlic Oil, (recipe follows)
  • 1 1/2  cups 
    chopped onion
  • 1/2  teaspoon 
    salt
  • 1  15  ounce can 
    cannellini beans, rinsed (see Tip)
  • 1/2  cup 
    Oil-Poached Garlic Puree, (recipe follows)
  • 1   teaspoon 
    lemon juice
Oil-Poached-Garlic Puree & Roasted-Garlic Oil
  • 4   cups 
    water
  • 4   
    heads garlic, cloves separated
  • 1 1/2  cups 
    canola oil
  • 1/2  cup 
    extra-virgin olive oil

Directions
1.
Put oil, onion and salt in a large skillet and 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 a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.
Tips:

1.
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.
2.
MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.
Oil-Poached-Garlic Puree & Roasted-Garlic Oil
1.
Bring water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit 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.
2.
Place the garlic, canola oil and extra-virgin 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.
3.
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. Store the puree and the oil separately in the refrigerator.

Nutrition information
Per Serving: cal. (kcal) 123, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 5, fiber (g) 2, pro. (g) 3, sodium (mg) 139, Potassium (mg) 173, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Open-Faced Grilled Portobello Sandwich with Rosemary White Bean Spread
... this summer staple. The veggies cling to a creamy white bean spread seasoned with garlic and fresh rosemary... aside, this clever combination of beans and vegetables makes a lunch or light dinner that satisfies... and texture. Plus, the spread is delicious on its own. I suggest doubling the beans and then spreading them... read more...
Simple and Pretty Appetizer: Arugula Cannellini Dip
... delicious. I can now add this colorful, healthy Arugula Cannellini Dip to that lineup. click here for our... arugula cannellini dip recipe The first thing that struck me was it isn't really tied to a particular... this recipe last week I realized that its versatility might be the biggest reason to applaud this dip. Of course... read more...
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs
... on the grates so the end result is tender without becoming greasy. This recipe for grilled eggplant with garlic.... Click here to get our Grilled Eggplant with Garlic-Cumin Vinaigrette I took advantage of the newly warm.... The lemony vinaigrette with garlic, cumin, and shallot is drizzled over the still warm eggplant rounds so... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products