Okay, let me share something kind of magical that happened in my kitchen recently—roasting garlic. There’s just something about the slow transformation of those little cloves, from sharp and pungent to sweet, caramelized, and buttery soft. When I mash those roasted cloves into creamy white beans, something downright irresistible comes together. This dip is cozy, with a velvety texture and just the right punch of garlic that makes you want to keep dipping your spoon (or crackers!) in again and again. Plus, it’s easy to whip up, so even those busy evenings can have a little gourmet magic. I can’t wait for you to taste that mellow garlic flavor mingling with the beans—it’s a real crowd-pleaser!
Quick Facts
Yield: Serves 6-8 as a dip
Prep Time: 10 minutes
Cook Time: 35 minutes (including roasting garlic)
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 head garlic
1 can (15 oz) cannellini or great northern beans, drained and rinsed
2 tbsp extra virgin olive oil, plus more for roasting
2 tbsp fresh lemon juice
¼ cup plain Greek yogurt or sour cream (optional for creaminess)
½ tsp ground cumin
½ tsp kosher salt (adjust to taste)
Freshly ground black pepper, to taste
For Garnish (Optional):
Fresh parsley or thyme leaves
Drizzle of olive oil
Red pepper flakes, for a slight kick
How I Make It
Step 1:
Preheat your oven to 400°F. Take the whole garlic head and slice the top off to expose the cloves. Drizzle with about 1 tablespoon olive oil and wrap it up in foil. Roast for about 30–35 minutes until the cloves are soft, golden, and sweet-smelling. This soft roasted garlic is what makes the dip sing!
Step 2:
Let the garlic cool enough to handle, then squeeze out the roasted cloves into a food processor or blender. No need to peel each clove individually—just a gentle squeeze will do the trick.
Step 3:
Add the drained beans, lemon juice, remaining 1 tablespoon olive oil, cumin, salt, and pepper to the processor. If you want a richer texture, toss in the Greek yogurt or sour cream.
Step 4:
Pulse everything together until smooth and creamy, scraping down the sides as needed. If it feels too thick, add a splash of water or more olive oil to loosen it up.
Step 5:
Taste and adjust seasoning—sometimes a little extra lemon or salt really brightens the dip.
Step 6:
Transfer to a serving bowl, drizzle with olive oil, sprinkle fresh herbs and red pepper flakes if using. Serve immediately or chill for an hour to deepen the flavors even more.
Variations & Tips
Swap cannellini for chickpeas for a hummus-like twist.
Add a pinch of smoked paprika for a subtle smoky depth.
Try tossing in a handful of fresh spinach or kale for a green boost.
If your garlic isn’t sweet enough, roast it longer, but watch carefully so it doesn’t burn.
For a vegan version, leave out the yogurt and add more olive oil or a splash of almond milk.
Serve with warm pita, crunchy veggies, or toasted baguette slices for variety.
How I Like to Serve It
This dip is perfect for any gathering—whether you’re throwing a casual movie night or a fancy appetizer spread. It’s delightful alongside crunchy cucumber slices in summer or with warm naan when you crave something cozy on cool evenings. Personally, I love it dolloped on top of roasted veggies or as a sandwich spread for an extra layer of flavor and creaminess.
Notes
Store leftovers covered in the fridge for up to 4 days.
If it thickens too much after chilling, stir in a little water or olive oil before serving.
Closing: This roasted garlic white bean dip always wins over my guests, thanks to its smooth texture and that irresistible garlicky sweetness.
