Roasted Garlic Bean Dip Recipe -
Roasted Garlic Bean Dip Recipe
  • READY IN hrs

Roasted Garlic Bean Dip

Recipe by  

"This is a rich tasting bean dip or spread that uses nonfat sour cream. It's great on veggies, pita, crackers, tortillas or just on a spoon. To use dry navy beans, soak them 8 hours, or overnight, then simmer them in a medium saucepan with enough water to cover for approximately 45 minutes, until soft. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
  3. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
  4. In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
  5. Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I made this for a pot luck at work and everyone enjoyed it. I saw people using it as a vegetable, tortilla and pretzel dip. Instead of sour cream I used some drained yogurt that I had on hand (I let the yogurt drain overnight in a cheesecloth). I was afraid that four heads of garlic might be a bit excessive, but it wasn't. I think it'd also be tasty in place of hummus on a sandwich.

Most Helpful Critical Review
Feb 26, 2006

Whilo not a terrible dip, I thought it was a little boring. There are several other dips I'd make before this one.


21 Ratings

Apr 19, 2004

The garlic flavor was too strong, and I usually love a lot of garlic.

Feb 15, 2008

This is excellent! I used cannelli beans because thats what I had, otherwise followed the recipe exactly. Wouldn't change anything! Thank you!

Jun 15, 2008

This is great. At first I was disappointed bc I couldn't taste rosemary. Then I realized that I didn't actually follow the directions (this is not an unusual occurence for me!) and roasted the garlic in the skin, so of course there was no rosemary flavor. So I added some rosemary and I'm happy. Next time I'll try with roasting garlic without the skin and with the rosemary. Thanks!

Feb 08, 2010

I made a couple small changes, but nne of them drastic - only had three heads of garlic, and that was just right for this recipe. Also, no dried rosemary so I used an Italian seasoning blend that had rosemary, oregano, marjoram, basil and thyme and that worked fine. Finally, I only had cannelini beans on hand and that also worked fine - I actually think I prefer them as they are a bit creamier than navy beans. The result was one excellent dip! I do think that for us an extra head of garlic might have been too much, but otherwise this is one of my favorites now. Great for veggies, toasted pita wedges, tortilla chips or even crackers.

May 31, 2008

This was pretty good. But I made this to go with carrots - not so good! I think it would taste awesome on tacos though. Also, I used only half the garlic - it was more than plenty. My garlic LOVING husband said it was a bit too much. But I might make it again to use in place of refried beans.

May 25, 2008

Wow!!! I really enjoyed this recipe. It's full of flavor, easy and versatile. I used different beans but stuck to the recipe otherwise. It's worth a try and would be a hit at any party.


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  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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