Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs.

Yield: 2 cups (serving size: 2 tablespoons)

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

43 (36% from fat)

Fat:

1.7g (sat 0.2g,mono 1.2g,poly 0.2g)

Protein:

1.2g

Carbohydrate:

6.1g

Fiber:

1.6g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

94mg

Calcium:

8mg