It’s party season which, yay!!! So much fun. But also, boo!!! So much work. That’s why it’s great to have a few easy, fast and inexpensive recipes to fall back on when the hungry hordes arrive (auto-correct keeps changing hordes to whores. So if your house is full of hungry holiday whores, all the power to you!). Ahem, *adjusts glasses*.
Dips! Dips are great. Everyone loves dips. They can sometimes be a little boring though, right? I love a good onion or spinach dip, but sometimes I want to shake it up a little bit. This White Bean, Roasted Garlic and Feta Dip is basically like a Hummus but, to me, a whole lot tastier. It’s creamy from the yogurt, tart from the lemon and feta and plain old delicious from the roasted garlic. Awww yeah.
Best part? I bet most of the ingredients are in your pantry and fridge right now. Maybe not the feta cheese, but everything else is probably there. I’m right, aren’t I? Go look!
- 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
- Preheat oven to 400 degrees
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
- 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).
- 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).
- 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.
- 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.
- Top with chives, crumbled feta and drizzle of olive oil.
- Different fetas vary widely so be careful with the salt. You may not need to add any extra at all.
- Use good extra-virgin olive oil to swirl on top so the flavor really shines.
- Can be made up to 2 days ahead.
- If you don’t feel like roasting garlic, you could use some raw but only use 1 or 2 cloves at the most. Raw garlic is much stronger than roasted.
- The leftovers are great on a sandwich with sliced cucumber, avocado and tomato.