If there is any excuse to add tomato confit to a dish, I'll find one! This Roasted Garlic Bean Dip with Tomato Confit is such a great appetizer and would be a sure hit at your next gathering.
It's perfect for dipping with crackers, or fresh veggies. You can also make them into a perfect bite by assembling it on a crostini, just like these Mushroom Crostinis. Not only is it delicious, but it also brings a touch of elegance to any spread.
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Notes and Variations on Ingredients
- Cannelini beans: Cannellini beans are a type of white bean known for their creamy texture and mild flavor, making them perfect for this dip. If you don't have cannellini beans, you can substitute them with great northern beans or navy bean. Make sure to drain and rinse in water before adding to the food processor.
- Roasted Garlic: I know this takes a while to make but it's worth it I promise!
- Tomato Confit: Slow roast cherry or grape tomatoes in olive oil, herbs and garlic to top this dip. I like making a big batch and adding them to my meals. The full recipe is here.
*see full list of ingredients and quantities in the recipe card.
How to Make this Dip
- Prepare your tomato confit with this recipe.
2. Roast Garlic: Start by cutting off the top of a garlic head to expose the cloves. Place the garlic on a sheet of aluminum foil, drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Wrap the garlic head in the foil and roast in the oven for 1 hour. (If you're making the confit tomatoes too, you can roast them at the same time). Once done, remove from the oven. Once cooled, squeeze the garlic head to release the soft, roasted cloves.
3. Prepare the Bean Dip: In a food processor, add the cannellini beans, roasted garlic, 2 tablespoons of olive oil, lemon juice, basil leaves, and chopped scallion. Pulse until smooth and well combined.
4. Assemble and Serve: Transfer the bean dip to a serving bowl. Top with the tomato confit and chopped basil. Serve with crudités or crostinis and enjoy!
Helpful Tips
- Serve this dip with crostinis, crackers, or a crudité platter for a perfect appetizer.
- To store, keep the tomato confit and bean dip separately in airtight containers. They will stay fresh and flavorful for your next gathering
If you have any questions or need further clarification about this Roasted Garlic and Bean Dip with Tomato Confit, don’t hesitate to drop a comment below or send me an email at is******@***************le.com 📝
I'm here to help!🌟
Roasted Garlic Basil Bean Dip with Tomato Confit
Equipment
- 1 food prorcessor
Ingredients
- 1 cup tomato confit see link for the full recipe
- 1 15 oz can cannellini beans drained
- 1 head of garlic
- 2 tablespoon olive oil plus 1 teaspoon for roasting garlic
- 2 teaspoon lemon
- 6 basil leaves
- 1 scallion roughly chopped
Instructions
- Prepare your tomato confit.
- Roast Garlic: Start by cutting off the top of a garlic head to expose the cloves. Place the garlic on a sheet of aluminum foil, drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Wrap the garlic head in the foil and roast in the oven for 1 hour. (If you're making the confit tomatoes too, you can roast them at the same time). Once done, remove from the oven. Once cooled, squeeze the garlic head to release the soft, roasted cloves.
- Prepare the Bean Dip: In a food processor, add the cannellini beans, roasted garlic, 2 tablespoons of olive oil, lemon juice, basil leaves, and chopped scallion. Pulse until smooth and well combined.
- Assemble and Serve: Transfer the bean dip to a serving bowl. Top with the tomato confit and chopped basil. Serve with crudités or crostinis and enjoy!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Isabelle says
[I am the author of this recipe]
Made this for friends at a gathering and they loved it!