Grilled Onion and Cannellini Bean Dip

Serves 8
Time 15 min

Serve this rich, creamy dip with pita chips, whole wheat crackers or carrot and celery sticks. It also doubles as a delicious spread for bruschetta or sandwiches.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 largered onion
    3 tablespoonsextra-virgin olive oil, divided
    1 largesprig fresh rosemary
    1 can (15-ounce)cannellini beans, drained and rinsed
    3 tablespoonsroasted garlic*, or 1 to 2 cloves chopped fresh garlic
    2 teaspoonslemon juice
    1/2 teaspoonfine sea salt
    Cayenne pepper (optional)
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Preheat a grill to medium-high heat. 


Slice onion into 1/2-inch-thick rounds. 


Brush slices all over with a tablespoon of oil and place on the grill with rosemary. 


Grill onions and rosemary for 3-4 minutes on each side, until onions are charred and softened. 


Remove to a plate to cool slightly.


In a food processor, pulse beans until just mashed. 


Add grilled onions and pulse until blended. 


Add remaining 2 tablespoons olive oil and blend until smooth. 


Remove 1 to 2 tablespoons of softened rosemary leaves from stalk. 


Add to bean mixture along with garlic, lemon juice, salt, pepper and cayenne. 


Blend until well combined. Taste and adjust seasonings as desired.


*To roast your own garlic, preheat oven to 400°F. 


Coat 1/4 cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil. 


Put garlic in a small cast iron pan or small baking dish. 


Roast 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.

Nutritional Info

Serving Size

Calories

80

Total Fat

5g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

330mg

Total Carbohydrate

9g

Dietary Fiber

3g

Total Sugars

2g

Protein

3g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.