Roasted Garlic Bean Dip Recipe

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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.

—stacia

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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.

—AGALLAGHER

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20 Ratings

Apr 19, 2004

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

—KEELA823

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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!

—SunnyByrd

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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!

—pomplemousse

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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.

—Christine M

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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.

—Meg A.

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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.

—Cathy

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Nutrition

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.

Nutritional Information

Roasted Garlic Bean Dip

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 91
Calories from Fat: 33

% Daily Value *
Total Fat 3.6g 6 %
Saturated Fat 0.5g 3 %
Cholesterol < 1mg < 1 %
Sodium 128mg 5 %
** Potassium 151mg 4 %
Total Carbohydrates 11.9g 4 %
Dietary Fiber 1.8g 7 %
Protein 3.2g 6 %
** Sugars 1g
Vitamin A 1 %
Vitamin C 9 %
Calcium 6 %
Iron 10 %
** Thiamin 7 %
** Niacin 6 %
** Vitamin B6 13 %
** Magnesium 6 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.