- 1 Can of Cannellini Beans
- 1 Small Head of Garlic
- 1 Lemon
- 1/4- 1/2 cup of Extra Virgin Olive Oil
- 1/2 Tbsp Basil, chopped or dry
- Salt to Taste
- Pepper to Taste
- Grated Parmesan (optional)
If you have a food processor, dips are a cinch for you; if not, it is still a cinch!
First, Roast your garlic. Preheat the oven to 400 degrees. Peel the skin off of the garlic head. Drizzle with some extra virgin olive oil and a pinch of sea salt. Wrap the garlic in aluminum foil and place in the oven to bake for about 30-35 minutes.
In the meantime, rinse your cannellini beans thoroughly to clean off some of the high sodium preservatives from the can.
Once your garlic is finished and cooled, chop 1-2 cloves into fine slivers. Place beans in a small sauce pan with the garlic and olive oil. Heat over low-medium heat and continue to stir.
As the beans become softer, add the remaining ingredients and mash/fold into the beans. If you need to thin out your mixture, add oil (or water, if you’re looking to save on calories).
Spread the dip on a sandwich with vegetables or enjoy with multi-grain crackers!