Half-Roasted Garlic and White Bean Dip with Herb Crostini
A creamy white bean dip enhanced by half a head of slow-roasted garlic, served with crunchy herb-infused crostini for an elegant appetizer. This mediterranean-inspired vegetarian ready in about 60 minutes blends whole, halved horizontally garlic head, divided olive oil, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 whole, halved horizontally garlic head
- 3 tbsp divided olive oil
- 1 (15 oz) can, drained and rinsed canned cannellini beans
- 2 tbsp lemon juice
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 3/4 tsp salt
- 1/4 tsp black pepper
- 12 slices, about 1/4-inch thick baguette slices
Instructions
- Step 1: Preheat oven to 375°F. Place 1 whole garlic head halved horizontally on foil, drizzle with 1 tbsp olive oil, wrap tightly, and roast for 40 minutes until soft and caramelized.
- Step 2: Meanwhile, toss 12 baguette slices with 2 tbsp olive oil, 1 tsp chopped rosemary, and 1 tsp chopped thyme. Arrange on a baking sheet and toast in oven for 8-10 minutes until golden and crisp.
- Step 3: Once garlic is cool enough to handle, squeeze out the roasted cloves (approximately half the head) into a food processor along with 1 (15 oz) can drained cannellini beans, 2 tbsp lemon juice, 3/4 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
- Step 4: Transfer the dip to a serving bowl and serve warm or at room temperature alongside the herb crostini.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Roasted Garlic and White Bean Dip with Herb Crostini take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Half-Roasted Garlic and White Bean Dip with Herb Crostini?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Half-Roasted Garlic and White Bean Dip with Herb Crostini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Roasted Garlic and White Bean Dip with Herb Crostini for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Roasted Garlic and White Bean Dip with Herb Crostini?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
