White Bean, Roasted Garlic and Feta Dip
Prep time: 
Cook time: 
Total time: 
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 8 ounces good quality feta cheese
  • ½ cup Greek yogurt
  • ¼ cup extra virgin olive oil + 2 teaspoons
  • 2 teaspoons lemon zest (about 1 whole lemon)
  • ¼ cup freshly squeezed lemon juice (about 1-1/2 lemons)
  • 1 head garlic
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons chives, finely chopped plus more for garnish (optional)
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees
For the roasted garlic:
  1. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
  2. Cut off the very top of the head of garlic, exposing the top of the cloves. Place garlic in a sheet of aluminum foil large enough to cover it completely. Drizzle 2 teaspoons of extra virgin olive oil over the top and sprinkle with a bit of salt and freshly cracked pepper. Scrunch up the foil to seal and cook in oven for 30-35 minutes (until the cloves feel soft and smell like heaven).
  3. Allow garlic to cool for before handling. Squeeze the whole head of garlic into a small bowl (or directly into the food processor) so the cloves separate from the skins. Discard skins. (Roasted Garlic can be made a day or so ahead).
For the dip:
  1. In a food processor, add the beans, roasted garlic, feta, yogurt, olive oil, lemon zest and juice. Puree until very smooth. Taste it for seasoning.
  2. The saltiness of different fetas vary greatly so you may not need to add any at all. Transfer to a bowl and stir in the chives.
  3. Top with chives, crumbled feta and drizzle of olive oil.
Recipe by Nerds with Knives at https://nerdswithknives.com/white-bean-roasted-garlic-and-feta-dip/