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Dips, spreads & salsas

Red Bean Dip with Roasted Garlic
This thick, chunky dip spices up red beans with garlic and chipotle pepper sauce. Serve with saltines, club crackers, or toasted baguette slices. It also goes well with vegetables - try carrots and sliced bell peppers.
1 whole medium-sized bulb garlic (about 6 cloves), roasted
1 (15.5-oz. to 16-oz.) cans light red kidney beans, rinsed and drained
4 Tbsp.Inspirations Chipotle Grilling Sauce
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. chopped fresh parsley
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Red Bean Dip with Roasted Garlic

Red Bean Dip with Roasted Garlic

Red Bean Dip with Roasted Garlic
  • Servings:Serves 12
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Preheat oven to 400 degrees F.
2. When garlic has cooled, gently squeeze the cloves from the papery skin of the garlic head into the bowl of a food processor fitted with a metal blade. Pulse 5 to 8 times, until roughly chopped.
3. Add beans and pulse about 10 times, until roughly chopped. Texture should be chunky, so avoid over-processing.
4. Place garlic-bean mixture in a mixing bowl. Stir in grilling sauce, lemon juice, salt, and pepper. Gently stir in parsley. Cover and refrigerate until ready to use. Allow to come to room temperature 30 minutes before serving. Serve with a knife for spreading.
Source: Hannaford fresh Magazine, November - December 2008