On girls nights one of our habits is to make dip and eat at least one loaf of bread with it. Usually the dip is made by S, starts with a log of goat cheese and is fabulously sinful. Since we are all on diets for holiday time tropical vacations I tried to change it up this past weekend with something healthier. This was a take on a sun dried tomato version I saw in this months Cooking Light magazine. This turned out well and we served it with veggies. Oh, and in case you are wondering, wine is still on the diet.
[print_this]Roasted Garlic, Pepper and White Bean Dip
(makes ~ 2 C)
1 head garlic
1 roasted red pepper, from a jar, or made at home
1 can white beans, drained and rinsed (I used navy)
1 teaspoon lemon zest
salt and freshly ground black pepper
Remove the outer papery skin from garlic but keep the cloves together. Wrap in aluminum foil and bake at 375F for 45 minutes. Allow to cool enough to handle. Push the garlic out of the cloves and into a food processor, add pepper, zest and beans. Taste for salt and pepper.
Yup, its that easy.[/print_this]