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Dips, spreads & salsas

Bread Bowl Roasted Garlic Dip
2 whole garlic bulbs
1 Tbsp. olive oil
3 Tbsp. water
1 (16 oz.) Nature's Place Multigrain Boule
2 (15 .5 oz.) cans white beans, rinsed and drained
1 Tbsp. fresh rosemary or 1 tsp. dried, divided
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
pinch cayenne pepper, or to taste
3/4 cup plain nonfat Greek yogurt
1 tsp. Inspirations Garlic Dipping Oil
assorted vegetables, including cherry tomatoes, baby carrots, bell peppers, celery sticks (optional)
rosemary sprigs for garnish (optional)
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Bread Bowl Roasted Garlic Dip

Bread Bowl Roasted Garlic Dip

Bread Bowl Roasted Garlic Dip
  • Servings:Serves 12
  • Prep Time:25 minutes
  • Cook Time:4 minutes
1. Slice the tops off the garlic bulbs to expose the cloves. Place the garlic in a microwave-safe bowl or pan. Drizzle 1 1/2 tsp. oil over each bulb. Add the water to the bowl and cover with plastic wrap. Microwave on high for 3 to 4 minutes; the garlic should be tender but it will not darken in color. Let garlic rest for 2 minutes before removing plastic wrap.
2. While the garlic cooks, cut a 1-inch slice off of the top of the bread. Carefully hollow out the boule, leaving a 1/2-inch-thick shell. Cut the top and the bread you remove into cubes for dipping.
3. Add white beans, 2 tsp. of the fresh or 1/2 tsp. of the dried rosemary, salt, pepper, cayenne, and yogurt to the bowl of a food processor. Take garlic and pop the cloves out of the skin; a paring knife is helpful. Add the garlic and any cooking juices to the processor. Process until smooth, about 30 seconds. Taste and adjust seasonings if necessary
4. Transfer dip to the bread bowl. Drizzle with the garlic oil and sprinkle the remaining 1 tsp. fresh or 1/2 tsp. dried rosemary over the surface. Refrigerate any leftover dip and use to refill the bowl, or save to use as a sandwich spread.
5. To serve, place the dip-filled boule on a platter. Surround it with bread cubes and assorted vegetables. Garnish with rosemary sprigs, if desired. Serve room temperature or chilled.
Source: Hannaford fresh Magazine, July - August 2010