Roasted Garlic Avocado White Bean Dip
Serves: 10 - ¼ cup servings
  • 1 head of garlic
  • 1 tablespoon olive oil
  • 1 – 19 ounce can of white kidney beans/cannellini beans, drained and rinsed
  • 1½ ounces fresh basil leaves, about 2 cups loosely packed
  • 1 ripe avocado, pitted and peeled
  • Juice of 1 freshly squeezed lemon
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2-3 extra basil leaves for garnish
  1. Preheat oven to 350 degrees F.
  2. Place the head of garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it up securely, encasing the entire head inside the foil. Place on a small baking sheet and bake for 45 minutes.
  3. Remove from the oven and once the foil is cool enough to handle unwrap the package and remove the head of garlic. Separate the cloves and then squeeze them out of their papery skin into the work bowl of a food processor.
  4. Add the remaining ingredients (except extra basil for garnish) and blend until smooth, about 30 seconds. Garnish with fresh basil just before serving if desired.
*Progresso makes canned white kidney bean/cannellini beans in a 19 ounce size.
*Use/enjoy this dip the day you make it as it does not keep well overnight.
Recipe by Queen of My Kitchen at