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Gluten Free Dip Recipe – Roasted Garlic, Sun-Dried Tomato, and White Bean

Posted on November 27, 2012
Gluten Free Dip Recipe – Roasted Garlic, Sun-Dried Tomato, and White Bean

Skill Level: Medium

Time: 1 hour 15 minutes

Servings: 2 cups (Serving Size 2 Tbsp)

A great gluten free dip recipe for any occasion!

Ingredients

  • 1 whole garlic head
  • 1/2 teaspoon chopped fresh rosemary
  • 1 cup water
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15.8-ounce) can Great Northern beans, rinsed and drained
  • 1 (3.5-ounce) package sun-dried tomatoes, packed without oil

 

Directions

Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid. Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

**Prepare a day ahead; bring to room temperature before serving. Serve on gluten-free bagel chips or gluten-free crackers garnished with rosemary sprigs.

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