If a dip isn’t addicting, I don’t want it! So bet your a** I made this garlicky white bean dip as addictive as possible. The base is creamy and tangy and irresistibly smooth. Then, to top it off, I built a beautiful nest of salty goodness to balance out the flavour and keep you coming back for more.
Garlicky White Bean Dip with Olives + Feta
8-10
servings2
hoursIngredients
1 garlic bulb
olive oil
1 540 ml can white beans, drained and rinsed
100g feta, plus more for serving
1 lemon
¼ cup kalamata olives, roughly chopped
¼ cup oil-packed sun dried tomatoes, roughly chopped
fresh dill (for garnish)
1 baguette (for crostini)
Directions
Preheat oven to 400°F.
Trim the top of 1 garlic bulb, exposing the cloves within. Transfer to a sheet of foil and cover in 3 tbsp olive oil and a generous pinch of salt. Wrap tightly and bake for 40-60 minutes, or until the garlic is slightly brown and completely soft.
Remove from oven, unwrap and let cool enough so you can hold it in your hands without burning. Leave the oven on to make your crostini!
Meanwhile, cut your baguette into slices and transfer to a baking sheet. Drizzle in olive oil, ensuring each piece gets a little bit. Bake at 400°F until light golden brown, about 15-20 minutes.
Squeeze the roasted garlic into a blender, then add white beans, 100g feta, 1 tbsp olive oil, juice of 1 lemon, 1/2 tsp salt and, ¼ cup water. Blend until smooth. Taste and adjust seasoning. It should be garlicky and lemony but not too salty.
Add to a serving dish and top with chopped kalamata olives, chopped sun dried tomatoes, more crumbled feta. Sprinkle with fresh dill and drizzle of olive oil. Serve with baked crostini.
Notes
- To avoid any oil spills in the oven, bake the foil-wrapped garlic on a baking sheet.