I made this for a Super Bowl party yesterday and it was gone before the end of the first half. It was GOOD!!!!!!!!! It's kind of like hummus....What made it even better was the fact that it didn't need to be chilled or heated (although it would be great either way,) just served at room temperature. I served it with Wheat Thins but you could use bagel chips, sliced baguette or pita chips/bread. You're gonna need to use your fingers to get the roasted garlic out so it's a good thing roasted garlic is less pungent than raw!
1 whole garlic head
1 cup water
1 package (3.5 oz) of sun dried tomatoes, the dry ones not the pack in oil ones. (if you can only find the ones packed in oil, just skip the additional olive oil in the recipe)
2 tbsp olive oil
1/2 tsp fresh chopped rosemary
1/4 tsp salt
1/4 tsp fresh ground pepper
1 can White Beans or Great Northern Beans, drained and rinsed
1. Preheat your oven to 350 degrees
2. Remove outer papery cover of the garlic. Do not separate the cloves.
3. Wrap garlic in tinfoil and bake for 40 minutes.
4. Remove garlic from oven and let cool completely (seriously, you really have to manhandle it so make sure it's not hot)
5. While garlic cools, bring 1 cup water to a boil. Add tomatoes, cover and remove pan from heat. Let the tomatoes soak up the water.
6. While tomatoes are re-hydrating, cut the end off of the garlic and squeeze the mushy pulp into a food processor. Get as much of it out as you can.
7. Add tomatoes and about 1/4 cup of the soaking water to the food processor. Pulse a few times to break up the tomatoes.
8. Add remaining ingredients and puree until smooth, like hummus.
9. Transfer dip to a serving bowl and add a few fresh rosemary sprigs for decoration, serve with crackers.
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