Go Back
Print Recipe Pin Recipe
No ratings yet

White Bean, Roasted Garlic and Feta Dip

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Author: Emily Clifton

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!