White Bean Feta Dip

1 Head of Garlic

Olive Oil

2 Cans of Cannellini Beans

1/2 Cup of Chicken Broth

1/2 Teaspoon of Crushed Red Pepper

3/4 Teaspoon of Kosher Salt

1 Tablespoon of Roughly Chopped Rosemary

2 – 3 ounces of Feta

  • Roast Garlic: Preheat oven to 400 degrees. Peel off outer layers of garlic and trim about 1/4 inch off the top, leaving the whole head intact. Drizzle with olive oil and bake for about 40 minutes until you can piece the head with a knife. Allow to cool. Then remove cloves and set aside.
  • Prep Cannellini Beans: Rinse and drain beans, then add to a medium pot. Add chicken broth, crushed pepper, salt, and rosemary. Bring to a boil and cook until approximately 2 tablespoons of broth remain.
  • Purée: In blender or food processor, blend together garlic, beans and feta. Season with salt and pepper and serve.

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