alive logo

Roasted Garlic Bean Dip

Serves 8 | Ready in 45 minutes


    If a plate of crudités could speak, they would say to this garlicky dip, “You complete me.”


    Tip: Cool beans

    When it comes to getting some serious nutritional bang for your buck, navy beans get the gold medal. They’re packed with fiber, protein, folate, magnesium and iron.


    Roasted Garlic Bean Dip


    • 1 large garlic bulb
    • 1/2 tsp plus 3 Tbsp extra-virgin olive oil
    • 1 - 15 oz can white navy beans, drained and rinsed
    • 1/2 cup silken tofu
    • 1 tsp finely chopped rosemary
    • 1 shallot, chopped
    • Juice of 1/2 lemon
    • 1/4 tsp salt


    Per serving:

    • calories120
    • protein5g
    • fat6g
    • carbs13g
      • sugar0g
      • fiber3g
    • sodium310mg



    Preheat oven to 400 F.


    Remove excess papery covering from garlic bulb and slice off top of the head so that most of the cloves are exposed. Place garlic on piece of parchment paper, drizzle with 1/2 tsp olive oil and season with pinch of salt. Wrap tightly, seal top with kitchen string and bake for 35 minutes, or until garlic is very soft.


    Once cool enough to handle, squeeze roasted garlic pulp into food processor along with remaining ingredients. Blend until smooth.


    Like this recipe?

    This recipe is part of the Delicious (Dairy-Free) Dips collection.



    SEE MORE »
    Grilled Broccoli Stem Salad with Apple Cider Vinaigrette

    Grilled Broccoli Stem Salad with Apple Cider Vinaigrette

    Broccoli stems have a great crunchy texture and high nutritional value. It’s a shame they’re often wasted more than they’re used. This recipe uses primarily stems, but you can always add more florets. The vinaigrette is my go-to dressing at home and in the restaurants. It tastes great with almost anything. You’ll have extra dressing and it keeps in the fridge for a couple of weeks. The secret ingredient is nutritional yeast, which my mom introduced me to as a popcorn topping when I was little. It works well as a substitute for grated parmesan in dressings and pesto. Important note: do not confuse nutritional yeast with baking yeast. They are quite different and cannot be interchanged.