Garlic-White Bean Dip

Finished vegan and gluten free garlic-white bean dip with fresh vegetables.

Garlic-White Bean Dip

Got garlic?  This dip utilizes the sweetness that comes from roasting the garlic.  The recipe calls for five big cloves, but you could adjust it up or down as your fondness for garlic dictates.  If you are not a garlic addict like myself I would recommend starting with two cloves and building from there.  I did not use any salt, because the beans were not salt free.  Feel free to add salt, if you desire.  You could also make a spicy version by adding cayenne pepper to taste.

To roast the garlic, I preheated the oven to 450 degrees F.  On a greased cookie sheet, I baked them for three minutes on each side.  You will know they are done, when they are easily mashed with a fork.

This would also make a nice sandwich spread with some grilled or roasted veggie slices!

Serves: 4


  • 1 can cannelini beans (or small white beans), drained and rinsed
  • 5 cloves of roasted garlic
  • 1 TBSP lemon juice
  • 1 TBSP olive oil
  • 1/4 tsp dried basil


  1. Put all ingredients in a food processor.  Blend until smooth.  
  2. Transfer to a bowl.  Serve with raw veggies, for dipping.



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