Roasted Garlic and White Bean Dip
Dip can be made 1-2 days ahead of time. Store in airtight container in the refrigerator for up to five days
- 4 roasted garlic cloves
- 1 container (16-ounce) cottage cheese
- 1 can (14-ounce) cannellini beans, drained
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh herbs
- Olive oil
In the bowl or a large food processor, place cottage cheese, drained beans, garlic, salt and pepper. Blend until smooth, about 1-2 minutes. If necessary, scrape down sides and blend another minute.
Transfer dip to serving bowl. Garnish with freshly chopped herbs such as thyme and parsley.
Drizzle with olive oil, if desired.
Serve with fresh vegetables or crackers.