Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop.
Make-ahead dip
This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Crudités Board with Roasted Garlic, Shallot, and White Bean Dip
Ingredients
- 1 whole bulb of garlic
- 1 shallot
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 sprig of thyme + 1 tsp (5 mL) fresh thyme leaves
- 1 - 14 oz (398 mL) can of cannellini beans, drained
- 1 tsp (5 mL) balsamic vinegar
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 Belgian endives, leaves separated
- 8 radishes, quartered
- 24 green beans, washed and trimmed
- 1 red or orange pepper, sliced
- 8 stalks of broccolini
Nutrition
Per serving:
- calories277
- protein10 g
- total fat3 g
- sat. fat0.4 g
- total carbohydrates51 g
- sugars5 g
- fibre23 g
- sodium131 mg
Directions
01
Preheat oven to 400 F (200 C).
02
Remove most of the papery covering from garlic, leaving just enough to keep the bulb intact. Cut bottom off bulb to remove the root and expose the cloves. In small casserole dish with lid (such as a brie baker), place shallot and garlic, drizzle with olive oil, and add thyme sprig. Cover and bake for 45 minutes, or until garlic is soft and beginning to brown. Remove lid and allow to cool. Discard thyme sprig.
03
In bowl of food processor, place drained, unrinsed beans. Using toothpick or small fork, skewer each garlic clove to remove flesh and add to food processor, along with entire shallot and roasting oil, vinegar, salt, and pepper. Blend until smooth and creamy. Stir in half of the thyme leaves and transfer mixture to serving bowl. Sprinkle remaining thyme leaves on top.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
