Rosemary is such a fragrant herb. It is easy to make a recipe too “overwhelmingly” rosemary when mixed with other flavors. That’s why I wanted to try out this dip, which puts the rosemary unapologetically front and center.
- 1 head garlic
- 1 teaspoon, plus 7 tablespoons olive oil
- 1 15 oz cans white beans, drained and rinsed
- Juice from 2 lemons
- 2 tablespoons roughly chopped fresh rosemary leaves
- 1 rosemary sprig
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 2 teaspoons salt
- 6 cloves raw garlic, minced
- 3 teaspoons dried rosemary
- Preheat the oven to 400 degrees. Peel off most of the garlic bulb’s outermost skin but leave the whole bulb intact. Trim about 1/4 inch off the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil. Drizzle 1 tsp olive oil over the exposed cloves. Close foil into a pouch. Roast for 40-50 minutes, until fork-tender. Cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 6 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, 6 cloves raw garlic, dried rosemary, salt and water. Puree until smooth. Taste and adjust seasonings.
- Heat remaining tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add rosemary sprig and cook until crisp, 1 minute per side. Dispose of sprig. Pour or spoon rosemary-infused olive oil over the top of the dip.
- Serve and enjoy!
Source: Adapted from a recipe by New York Times Cooking