the dish > Recipes

Garlic & White Bean Dip

Serve with whole-wheat pita wedges brushed with roasted garlic oil and baked at 350°F until crispy, 10 to 15 minutes.

Makes 2 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

1/2 cup Roasted-Garlic Oil (see below)
1 1/2 cups chopped onion
1/2 teaspoon salt
1 15-ounce can cannellini beans, rinsed
1/2 cup Oil-Poached Garlic Puree (see below)
1 teaspoon lemon juice

Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth, scraping down the sides if necessary. Serve warm or cold.

NUTRITION INFORMATION: Per 2-tablespoon serving: 33 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 136 mg sodium.

MAKE AHEAD TIP: To make ahead: Cover and refrigerate the dip for up to 3 days.

Oil-Poached-Garlic Puree & Roasted-Garlic Oil

When you have these on hand, you can work miracles with any entree.

Makes 1/2-2/3 cup puree and about 2 cups oil

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 1/2 hours

4 cups water
4 heads garlic, cloves separated
1 1/2 cups canola oil
1/2 cup extra-virgin olive oil

1. Bring water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.
2. Place the garlic, canola oil and extra-virgin olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
3. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.

NUTRITION INFORMATION: Per tablespoon (puree): 94 calories; 5 g fat (0 g sat, 3 g mono); 0 mgcholesterol; 12 g carbohydrate; 2 g protein; 1 g fiber; 6 mg sodium.

nutrition bonus: Vitamin C (20% daily value).

Per tablespoon (oil): 105 calories; 12 g fat (1 g sat, 8 g mono); 0 mg cholesterol; 0 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium.

MAKE AHEAD TIP: To make ahead: Cover and refrigerate puree for up to 1 week; cover and refrigerate oil for no more than 1 week.

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