White bean dip

Turn a couple cans of Cannellini/white beans, parmesan cheese, and garlic rosemary infused oil to a creamy dip.

Course Appetizer

Cuisine Italian

Prep Time 30

Servings cups

Calories 572kcal

Garlic Rosemary Infused Olive Oil- You can either make this on stovetop or in an oven. To make it on stovetop, add Olive oil, rosemary sprigs, and garlic to a small saucepan. Place it on the lowest possible heat and simmer until the garlic is evenly roasted and looks golden in colour. (ref not 1)
To make in the oven - Preheat the oven to 325F. Add everything to an oven safe bowl (with lid). Bake covered for 20-25 minutes until the garlic is roasted and looks golden.
Drain liquid and rinse the canned beans. Then drain again. Make sure there is not much water.
Make white bean dip - Add white bean, parmesan cheese, 1/4th infused olive oil ( reserve remaining oil to garnish), 3-4 roasted garlic cloves, salt, and pepper to a food processor. Blend until smooth. If required, add a couple of tablespoons of water to get the desired consistency. ( I didn't add any).
Shift the dip to a serving bowl. Drizzle reserved olive oil along with remaining cloves of roasted garlic. Garlish with fresh parsley and serve.

While simmering the oil on stovetop, make sure the oil is not too hot, you should see gentle bubbles around garlic. If the oil is too hot, take the pan off heat briefly and put it back.
Making the infused oil in oven is pretty hands of, but keep an eye towards the end to prevent garlic from burning.
The rosemary flavor in the infused oil was just enough to flavor the dip. However, for a stronger rosemary flavor add about 1/4 -1/2 teaspoon finely chopped rosemary to the blender.
The amount of roasted garlic to be added to the dip depended on how garlicky you want the dip to be. Leftover roasted garlic can be sued in so many ways. You can make the infused oil a few days ahead as well.
Add a tablespoon of lemon juice as a variation.