Well today is Labor Day and I decided to let my son decide what he wanted for lunch. We all know what a mistake that is. The first thing out of his mouth was chips. It’s a holiday and as long as I accompany the chips with something healthy it shouldn’t be too bad for him…right?
So I came up with this sriracha garlic bean dip recipe for the chips and maybe squeeze some vegetables in if the dip is good enough. I have to say this was really good. The hardest part was waiting for the garlic to roast in the oven (I love anything garlic). Once that was done the rest of the preparation takes only 5 minutes and you have a luscious, silky smooth dip or spread. He loved this spread across crispy bread.
He couldn’t stop eating it until I took it away and neither could I. Could you?
1 15.5oz can of white cannellini beans
2 heads garlic
3/4 cup olive oil
1 tsp salt
2 tsp sriracha
Preheat oven to 450 degrees. Slice the tops off of the garlic heads and wrap in aluminum foil after drizzling with olive oil. Roast in oven for 45 minutes. Set aside to cool.
In a food processor combine rinsed cannellini beans, olive oil, salt, sriracha and garlic cloves with skins removed. Mix for 1 minute until smooth. If dip is too firm add additional olive oil a tablespoon at a time and mix until desired consistency.
Serve with your favorite chips or vegetables!