I am calling this a dip but it is also a great wrap filling. This recipe originally was published in the local paper as “White Bean Bruschetta.” That would also be a big YUM.
I am still on my kick not to make anything from Pinterest or Google searches or even my favorite bloggers (although I am still reading ya’all faithfully), but to use the old-fashioned printed cookbook (remember these)? I am adding the newspaper and magazines to this quest as well.
I love this stuff and it is giving hummus a run for its money on my favorite list.
Roasted Garlic and Rosemary Bean Dip
Slightly adapted from “White Bean Bruschetta” from NeMar Noulles1 head roasted garlic (However, the next time I make this, I am using TWO heads but I love some garlic.)
2 (15.5 oz.) cans navy beans, rinsed and drained
2 T. fresh rosemary leaves, chopped (plus more for garnish)
1/4 c. extra virgin olive oil
2 T. red wine vinegar
sea salt and fresh ground pepper (to taste)Squeeze roasted garlic cloves from the roasted head(s) and place in food processor. Add beans and rosemary.
In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper. As food processor is running, add liquid ingredients. Process until smooth.
Serve with crackers, pita wedges or in a wrap.
I used navy beans and added more garlic to the original recipe. The original recipe is also baked. I like it just fine at room temperature, just hand me a spoon. This dip is another perfect dish for patio sitting. 
P.S. This recipe was original printed in the paper on May 29. You can see how far behind I get on my reading. Sometimes, I will read all the week’s papers on Sunday morning. 🙂
Sometimes I think I grow okra for the flowers only. 🙂
Send good thoughts to Abigail today. Here is her virtual flower for the day.
I love roast garlic! And white beans. So you know I’m digging this dip. Really excellent, and perfect for the warm weather we’re enjoying. Thanks so much.
I will try to bake it for holiday parties this winter. It is a great cold dip for this season.
This sounds fantastic, Debra! I’d definitely use it as a sandwich spread…yummy!
Throw on some spinach leaves and it makes a delicious wrap.
I want a big bowl of crackers, this dip and a movie 😀
Delicious!
Cheers
CCU
That is a stupendous idea! You pick the movie, I’ll bring the dip.
I’ll be right over. Take out the dip!
Bring crackers.
I love bean dip and making it at home is always a plus so you know I’m going to try this very soon! Pinning!!
Let me know what you think!
My daughter makes something similar and we just GOBBLE it up! Your recipe looks fantastic!!
Thanks, Chris.
One head of roasted garlic sounds fabulous, but two heads – Awesome! From one garlic lover to another – you can never have too much garlic! 🙂 Fabulous dip!
Thanks. I agree about the garlic.
More garlic is always good! 😉 I adore “hummusy” bean spreads and dips like this and love the rosemary in this one.
Thanks, Deb. I loved that last salad you posted. Had it for lunch yesterday.
Roasted garlic, rosemary…I am dang sure the dip tastes GREAT!
Every ingredient makes me love this just a little bit more. I’d love it as a spread, but I don’t know if it would last long enough to make a sandwich.
You would have to put some back to save. 🙂
Great idea, lovely ingredients. Thank you for sharing!
Oh yes, I could totally dig into this dip. Love the ingredients and I know it would be fantastic on wraps too. Delicious!
Thanks, Suz.
[…] Roasted Garlic and Rosemary Bean Dip by Eliot’s Eats […]
My baby boy would be all over this ‘dip’, loaded with roasted garlic, heck yeah. I love that you are trying to keep to the printed recipes, it would be a sad day if that disappeared…I still love my cookbooks/magazines and get the paper daily.
I am about ready to embark on a magazine reading blitz! (Catching up on our reading today, are we?) 🙂