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
Ingredients
Method
- Preheat oven to 400°F. Zest 1 lemon, roughly chop 1/4 cup kalamata olives and 1/4 cup sun dried tomatoes. Set aside.
- 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.
- 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.
- 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 tbsp olive oil, juice of 1 lemon, 1/2 tsp 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.
- 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.