Garlicky White Bean Dip with Olives and Feta

This garlicky white bean dip is seriously addicting. Cannellini beans get blitzed with loads of roasted garlic until incredibly smooth, then topped with a salty crumble of feta, sun dried tomatoes and kalamata olives. It gets finished with lemon zest and dill for a bit of freshness and served with crunchy baguette crisps. It makes a cheeky pre-dinner appetizer or game day snack.

Garlicky White Bean Dip with Olives and Feta

A nice appetizer or game day snack

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1 garlic bulb
• 1 540ml can white beans drained and rinsed
• 100 g feta plus more for serving
• 1 lemon
• ¼ cup pitted kalamata olives
• ¼ cup oil-packed sun dried tomatoes drained
• 1 baguette for crostini
• fresh dill for garnish
• olive oil
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Preheat oven to 400°F. Zest 1 lemon, roughly chop ¼ cup kalamata olives and ¼ cup sun dried tomatoes. Set aside.
2. Trim the top of 1 garlic bulb, exposing the cloves within. Transfer to a sheet of foil and cover in 3 tablespoon 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.
3. 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, rotating the pan half-way to ensure even cooking.
4. Remove garlic from oven, unwrap and let cool enough so you can hold it in your hands without burning. Once cooled, squeeze the roasted garlic into a blender, add 1 can white beans, 100g feta, 1 tablespoon olive oil, juice of 1 lemon, ½ teaspoon salt, a few cracks of black pepper and ¼ cup water. Blend until very smooth, adding more water as needed. Taste and adjust seasoning — it should be garlicky and lemony.
5. Add to a serving dish and top with chopped kalamata olives, chopped sun dried tomatoes, more crumbled feta. Sprinkle with fresh dill, lemon zest and a drizzle of olive oil. Serve with baked crostini.

Notes

To avoid oil spills in the oven, bake the foil-wrapped garlic on a baking sheet.