Roasted Garlic and Rosemary White Bean Dip

INGREDIENTS

-1 head of roasted garlic

-Olive oil

-2 cans cannellini beans

-3 tablespoons lemon juice

-1/4 teaspoon black pepper

-1 pinch cayenne pepper

-1 tablespoon hot water

-Rosemary Infused Sea Salt

INSTRUCTIONS

1. Roast the garlic. Heat oven to 400 degrees.  Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about ¼ inch off the top of the garlic to expose the gloves. Place the garlic on a piece of aluminum foil, then drizzle 1 teaspoon of olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until cloves are soft. Let cool slightly.

2. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans (water removed), 4 tablespoons olive oil, lemon juice, black pepper, cayenne, hot water and Rosemary Infused Sea Salt. Purée until smooth, then add Rosemary Infused Sea Salt and pepper to taste. Transfer to a serving dish and finish with salt if desired.