Garlicky White Bean Dip

It’s dip time! On le cheap.

You know these days (and really, any day) I’m all about living richly but frugally. And it can be done. I went to an impromptu happy hour last week to pick up a tree (don’t ask), but knew we’d end up sitting around with cheap wine and pedestrian cheese (nothing wrong with it) for a little bit before heading home. And I was all, “I’ll bring a bean dip! A garlicky bean dip!” Just like that I’m obnoxious with exclamation points. I’m working on it.

(not really)

I’ll show you what I did.

We’re roasting a head of garlic. I found this little tiny roaster whilst thrifting, but foil is perfectly fine. A little oil and salt on top, covered and into a 400 degree oven she goeth.

40 minutes later. She’s hot! Let her cool a few minutes before you burn your lil’ fangies.

Then we’ll take some cannellini beans, drain and rinse, violently throw them into a small food processor with the roasted garlic gems, a little oil, lemon juice and maybe a tiny splash of water. Zip zip. Puree until smooth and divine. Taste it. Salt? Yeah? Naw? Yaw?

Perfect! Outrageously garlicky, with a rustic creaminess laced with gorgeous lemon. I put some jarred Calabrian chili right on top since I had some in the fridge, but it’s not necessary. A crack of black pepper and a drizzle of finishing olive oil and WOWZA. So, so good.

I also have basil in the garden, but mint or parsley is absolutely spectacular.

(spoiler: the dip was gone within 20 minutes.)

Make it this weekend!

Garlicky White Bean Dip

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Ingredients

• 1 head garlic
• 1 (15.5 oz) can cannellini beans, drained and rinsed
• 3 Tbs. Extra-virgin olive oil
• Juice from half a lemon
• Splash of water if needed
• Pinch of coarse salt
• Any chili oil or Calabrian pepper to top
• Tiny drizzle of olive oil to finish
• Basil leaves for garnish

Instructions

1. Preheat your oven to 400.
2. Slice off the tip of the garlic head and place in a tiny roasting dish (or a sheet of aluminum foil), and drizzle with a Tablespoon of oil. Season with a pinch of salt and wrap. Roast for 40 minutes. Take the garlic out and let cook a few minutes before handling.
3. Pour the beans into a small food processor. Squeeze the garlic in, and add another 2 Tbs. olive oil, along with the lemon juice. Puree for about 30 seconds until it’s as smooth as you can get it. Add a splash of water if needed. Taste it. Need any salt? Add a tiny pinch if so.
4. Transfer to a small bowl and garnish with chilis, fresh basil and a tiny drizzle of finishing oil. A crack of black pepper never hurts.
5. Serves 4.
6. *can easily be doubled for a bigger crowd

7.8.1.2

738

https://bevcooks.com/2025/05/garlicky-white-bean-dip/

And inexpensive to boot! (I never say “to boot”. Felt weird.)