Best Roasted Garlic Sun Dried Tomato Dip Recipes

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip image

Provided by Barbell Bunny

Categories Beans

Time 1h5m

Yield 1 cup servings dip, 2 serving(s)

Number Of Ingredients 8

1 head of garlic
1 cup water
1 (3 1/2 ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
1/2 teaspoon rosemary, chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15 7/8 ounce) can great northern beans, rinsed and drained

Steps:

Preheat oven to 375 degrees.
Remove white papery skin from garlic head. Do not peel or separate the cloves.
Wrap head in foil.
Bake for 45 minutes; cool for 10 minutes.
Separate cloves. Squeeze to extract garlic pulp. Discard skins.
Bring 1 cup water to a boil in a saucepan.
Add tomatoes.
Cover and removed from heat.
Let stand 10 minutes.
Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts : Calories 477.8, Fat 15.9, SaturatedFat 2.3, Sodium 1274.4, Carbohydrate 69.9, Fiber 18.8, Sugar 18.9, Protein 22.6

Roasted Garlic & Sun Dried Tomato Dip image

Number Of Ingredients 7

2 Large Heads Garlic
1 teaspoon Olive Oil
2 ounce Cream Cheese
3 ounce Feta Cheese Crumbled
1 tablespoon Fresh Oregano Leaves
4 ounce Jar Sun Dried Tomatoes Packed in Oil, Drained & Chopped
1/2 cup Walnuts Toasted Lightly & Chopped

Steps:

PREHEAT OVEN TO 450. CUT OFF TOP QUARTER OF GARLIC HEADS TO EXPOSE CLOVES AND ARRANGE HEADS IN CENTER OF A LARGE PIECE OF FOIL. DRIZZLE EACH HEAD WITH 1/2 TSP OIL AND COMPLETELY ENCLOSE IN FOIL. ROAST GARLIC IN MIDDLE OF OVEN 45 MIN., OR UNTIL TENDER. CAREFULLY OPEN FOIL PACKAGE AND COOL GARLIC. GENTLY SQUEEZE OUT PULP FROM EACH CLOVE INTO A LARGE BOWL AND MASH CLOVES WITH A FORK. ADD CREAM CHEESE AND FETA, STIRRING UNTIL BLENDED WELL, AND STIR IN OREGANO, TOMATOES AND WALNUTS. CHILL SPREAD, COVERED AT LEAST 2 HOURS. SERVE WITH CRACKERS.