Easy White Bean Dip With Roasted Garlic And Rosemary (Edit recipe)

Roast the garlic

1. This can be done up to a week in advance.
2. Heat the oven to 400℉.
3. Peel off the outer layers of the garlic's skin but leave the head intact.
4. Cut 1/4 inch off the top of the garlic to expose the cloves.
5. Place the garlic on a large piece of aluminum foil and drizzle 1 teaspoon of olive oil over the cloves. Close the foil tightly.
6. Bake for 40-50 minutes until you can pierce the center of the head with a knife easily. Let cool slightly.

Dip

1. Squeeze the roasted garlic cloves into the bowl of a food processor.
2. Add the white beans, 4 tablespoons of olive oil, lemon juice, lemon zest, rosemary, black pepper, cayenne if using, hot water, and the salt.
3. Puree until smooth. Adjust the salt and pepper if needed.
4. Transfer to a serving dish.

Topping

1. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. When hot, add the remaining rosemary sprig. Cook until brown and crisp, flipping at least once, about 1 minute.
2. Transfer to the top of the dip as a garnish.
3. Pour the remaining oil in the skillet over the top of the dip.
4. Sprinkle with cayenne for additional heat and color.