Roasted Carrot and White Bean Dip
It’s time for something completely different! Let’s say you’re having a small get-together at your place and you want to put together a vegetable tray, and would like something unique and fun for dip. Enter the Roasted Carrot and White Bean Dip. This is a wonderful alternative to ranch dip or the age-old Lipton soup mix and sour cream onion dip. The color is a vibrant orange and it tastes sweet, slightly earthy and deceptively rich.
2 Cups of chopped carrots
4 cloves of garlic, peeled
2 sprigs of rosemary
2 tbsp of olive oil
Salt and ground black pepper
1 can (15 oz.) of navy or cannellini beans.
1.5 tsp of ground coriander
- Start by putting carrots, garlic and rosemary in a bowl with the olive oil. Toss them liberally, adding salt and pepper to taste. You COULD toss them conservatively …but really, liberals have more fun. Arrange flat on a baking sheet.
- Heat up over to 400 degrees and put the baking sheet in the oven. Roast the carrots and garlic until they are tender and just starting to caramelize. Approximately 20 minutes.
- Once roasted transfer garlic and carrots to a food processor. Throw away the rosemary, it’s done its job.
- Add Navy beans, ground coriander and more salt and pepper to taste.
- Puree until smooth.
- Refrigerate for 2 hours before serving.
- Serve in a bowl. I like to garnish with a fan of thinly sliced shallots and a dab of olive oil. Other garnish options are pine nuts, chopped chive or parsley, sliced scallions or additional minced garlic. It’s entirely up to you.
Best estimate puts this at about 260 calories per cup. The recipe should make a generous two cups of dip, so 520 calories total.
Pro Tip: Garlic can sometimes be fussy. It’s more important to give the carrots a proper roasting, so if the garlic does harden up and become unusable, make sure you have a jar of roasted minced garlic on hand so you can substitute without missing an ingredient.