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Roasted Garlic Bean Dip

Rated as 3.55 out of 5 Stars
5

"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!"
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Ingredients

1 h 30 m servings 91
Original recipe yields 16 servings (2 cups)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
  3. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
  4. In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
  5. Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.

Nutrition Facts


Per Serving: 91 calories; 3.6 11.9 3.2 < 1 128 Full nutrition

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Reviews

Read all reviews 19
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Whilo not a terrible dip, I thought it was a little boring. There are several other dips I'd make before this one.

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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 ...

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...

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 th...

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 LOV...

I'll agree with another reviewer...way too much garlic initially (and I'm a garlic fan). However, I did make some changes, and I think this dip will work fine. First, I used plain yogurt instea...

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.