Roasted Garlic and White Bean Dip with Fresh Basil
Makes about a pint
1 head of garlic – stock
19-oz can of cannellini beans, drained and rinsed – $1.39
6-8 medium-size fresh basil leaves – $2.50
Plenty of freshly ground black pepper – stock
¼ cup extra virgin olive oil (plus some for brushing the garlic) – stock
1 Tablespoon Balsamic vinegar – stock
Salt, to taste – stock
Grand total assuming well-stocked kitchen: $3.89
1. Preheat the oven to 400 degrees.
2. Remove the papery outer layer of the garlic bulb (just enough so that the whole bulb stays intact), cut off the top ¼-inch of the bulb and brush with a little bit of olive oil. Wrap entirely with two layers of aluminum foil and roast for 40 minutes, or until garlic is nice and soft. Let cool until you can handle comfortably and remove the individual skins off each clove.
3. In the bowl of a food processor, toss in the cannellini beans, roasted garlic cloves, basil leaves and black pepper, then puree. Gradually pour in the olive oil and Balsamic while the processor is running until you create a creamy paste. Taste and season with salt (to your liking).