MSG Free Roasted Garlic White Bean Dip

Total time1 hr 5 min

Prep time10 min

Cook time45 min

4.5

(14)

Creamy, garlicky, and deeply savory, this white bean dip is the kind of thing that disappears from the table before anyone gets a second pass at it. Roasting a whole head of garlic low and slow transforms it into something almost sweet and nutty, which blends beautifully into the smooth cannellini base. A squeeze of fresh lemon juice and a pinch of smoked paprika keep every bite bright and just a little smoky without relying on any flavor enhancers or additives. Store-bought dips and seasoning packets are notorious for sneaking in glutamates and flavor boosters, but every single ingredient here is clean and straightforward — nothing you can't pronounce. The food processor does the heavy lifting, and a splash of water added gradually is all it takes to dial in that perfect, scoopable texture. Finish it with a drizzle of good olive oil and a dusting of paprika, and it looks genuinely impressive on any spread. Serve it with pita, crudités, or a crusty baguette and watch it become a permanent fixture in your rotation.

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Ingredients

6 servings

For the roasted garlic

1 whole head garlic
1 tsp extra-virgin olive oil

For the dip

2 cans (15 oz each) cannellini beans, drained and rinsed
3 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp fresh lemon juice
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp fine sea salt, plus more to taste
¼ tsp black pepper
2–3 tbsp water, as needed

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)
¼ tsp smoked paprika, for garnish (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or oven-safe skillet, drizzle with 1 tsp olive oil, and wrap tightly in aluminum foil.
2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Remove from the oven and let cool, still wrapped, for 10 minutes.

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