Happy Easter! It's been a while since I've posted. Tonight, I am hosting a holiday dinner for the first time. There will be 9 people attending-besides Joel and I, I am cooking for my parents, my brother, my in-laws, and my sister-in-law and her fiance. I am excited, but nervous at the same time. One of the 3 appetizers I am making is this white bean dip that I found on The Way the Cookie Crumbles. It sounded delicious, and I wanted something people can just casually snack on while waiting for dinner to be ready. To go along with this dip, I have crackers, bread, and baby carrots.
1 head Garlic, outer papery skin removed
1/2 teaspoon Olive Oil
4 Sun-Dried Tomatoes, packed in oil
1/4 teaspoon Kosher Salt
1 (15 ounce) can White Beans, drained and rinsed
Pinch of Black Pepper
1 tablespoon Balsamic Vinegar, plus extra for drizzling
1 tablespoon Oil from Sun-Dried Tomato jar
Cut off the top of the bulb of garlic and place it in an 8-inch square of tinfoil. Drizzle with 1/2 teaspoon of oil. Wrap the foil around the garlic and place in a 400 degree oven, roasting until soft, about 40 minutes. When the garlic is cool enough to handle, squeeze the cloves out from their peels and into the bowl of a food processor. Add the sun-dried tomatoes and salt, then process until smooth. Add the beans and pepper, and continue processing. With the machine running, add the balsamic vinegar and sun-dried tomato oil through the top. Adjust the seasonings if necessary. Serve with a drizzle of vinegar and oil on top.