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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.
6 each Roasted garlic cloves
16 oz Canned red kidney beans, rinsed, drained
4 tablespoon Hannaford Inspirations Smokey Chipotle Grilling Sauce
2 teaspoon Lemon juice, fresh
1/2 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoon 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. Take 1 head garlic and trim top, so that cloves are exposed. Place garlic, cut side up, on a square of aluminum foil approximately 8 by 8 inches. Brush with 2 tsp. olive oil. Fold up sides of aluminum foil to make a packet, leaving about an inch of space above garlic before crimping edges to make a seal. Place in a small pan or baking dish. Roast garlic at 400 degrees F for 30 minutes, until light brown, soft enough to be pierced with a fork.
3. Set aside to cool, foil packet open, about 30 minutes. You can prepare garlic a day in advance and refrigerate it until ready to use.
4. 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.
5. Add beans and pulse about 10 times, until roughly chopped. Texture should be chunky, so avoid over-processing.
6. 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