While dips and frankly snacking in general is wonderful, it can really not be wonderful for your hips.  This dip, especially if you chose to pair it with some fresh veggies, would be an outstanding way to maybe counteract this one. 🙂

Roasted Garlic and Dill Cannellini Dip {peasandcues}

 

Roasted Garlic and Dill Cannellini Dip

Yields: ~ 1 cup of dip

  • 1 –  15-ounce can cannellini beans, drained and rinsed
  • 2 bulbs roasted garlic, recipe below
  • 3 tablespoons fresh dill
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Combine the beans, roasted garlic, dill,  salt, and pepper in a food processor and blend until smooth. While the food processor is running, stream in olive oil through the top, making sure to scrape the sides and bottom a few times.

Recipe source: How Sweet It Is

Roasted Garlic

  • 1 head garlic (or as many as you want to make!)
  • 1- 2 tsp. olive oil

Preheat oven to 375.

Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper, what comes off by lightly rubbing the head of garlic, off.  Pour olive oil on top the garlic cloves and let soak for 10 minutes.

Cover with foil and roast in a baking dish for 45 minutes, or until golden brown.  Let cool then squeeze from the bottom of the garlic head to remove the roasted cloves.

Recipe source: How Sweet It Is

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