This creamy white bean dip is flavored with roasted garlic and nutty parmesan cheese. Serve it with pita chips or veggies for a delicious appetizer or snack.
Using a large, sharp knife, cut the top ½ inch of the head of garlic off. This will reveal the cloves inside. Discard the top; set the rest on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap with the foil and place in the preheated oven for 25-30 minutes, until garlic is soft and starting to turn golden. Allow to cool.
Squeeze the cooled head of garlic to release the roasted cloves. Place the roasted cloves in the bowl of a food processor with the drained and rinsed beans and the rest of the ingredients except for the olive oil. Run the processor, streaming in the olive oil until the dip is smooth and creamy and well combined, scraping down the sides of the bowl as needed.
Transfer to a bowl. Cover and refrigerate until ready to use. Garnish with additional chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or veggies.
Notes
Store in an airtight container in the refrigerator for 3-4 days.