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!
White Bean, Roasted Garlic and Feta Dip
- 2 15- ounce cans cannellini beans rinsed and drained
- 8 ounces good quality feta cheese
- 1/2 cup Greek yogurt
- 1/4 cup extra virgin olive oil + 2 teaspoons
- 2 teaspoons lemon zest about 1 whole lemon
- 1/4 cup freshly squeezed lemon juice about 1-1/2 lemons
- 1 head garlic
- 1/4 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
For the roasted garlic:
- 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).
For the dip:
- 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.