|10 min||45 min||8|
|2 clove(s)||Garlic (peeled)|
|1 tsp||Olive Oil, Extra Virgin (for roasted garlic)|
|1 can (15oz)||Cannellini beans, canned (drained and rinsed)|
|2 tbsp||Parsley, fresh (finely chopped)|
|1 tbsp||Extra virgin olive oil|
|2 tsp||Lemon juice|
|1 pinch||Sea Salt (to taste)|
|1 dash||Black pepper (to taste)|
Some ideas for the leftover roasted garlic: add to mashed potatoes, blend into pasta sauce, sauté with vegetables, or simply spread on crusty bread.
Roasting gives garlic a mellow, slightly sweet, and nutty flavor.
While this dip is the perfect addition to a veggie platter, it’s also a wonderful spread on a sandwich in place of mayonnaise.