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!
- 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
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.