White Bean Dip with Rosemary Olive Oil & Blistered Tomatoes

Ingredients

• 1 can (15 oz) white beans, rinsed and drained
• 10 cherry tomatoes
• 3 tbsp rosemary olive oil, divided
• ½ head garlic
• ½ tbsp fresh rosemary, chopped (or more to taste)
• Juice of ½ small lemon
• 1 tsp salt
• 1–2 tbsp water

Instructions

1. Preheat oven to 400°F.

2. Wrap the half head of garlic in foil (or place in a small oven-safe dish), drizzle lightly with olive oil, and roast for 30–35 minutes, until soft and fragrant. Let cool for 10 minutes, then peel cloves.

3. Meanwhile, toss cherry tomatoes with ½ tbsp rosemary olive oil. Roast on a baking sheet for about 5 minutes, until skins blister. Set aside.

4. In a food processor, combine roasted garlic, beans, 2 tbsp rosemary olive oil, chopped rosemary, and salt. Blend until mostly smooth.

5. With the processor running, drizzle in 1 tbsp water. Continue blending until a creamy texture forms. Add another tablespoon of water if needed.

6. Transfer dip to a serving bowl. Top with blistered tomatoes and drizzle with the remaining ½ tbsp rosemary olive oil.

7. Serve with olive oil crackers, fresh veggies, or warm pita bread.