"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!" — LGUROWITZ
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4 medium heads
salt and pepper to taste
sweet onion, peeled and chopped
1 (15 ounce) can
navy beans, rinsed and drained
nonfat sour cream
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.
Whilo not a terrible dip, I thought it was a little boring. There are several other dips I'd make before this one.
The garlic flavor was too strong, and I usually love a lot of garlic.
This is excellent! I used cannelli beans because thats what I had, otherwise followed the recipe exactly. Wouldn't change anything! Thank you!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garlic Bean Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 33
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