Roasted Garlic White Bean Dip with Sage Recipe
This Roasted Garlic White Bean Dip with Sage is a creamy, flavorful appetizer perfect for any occasion. Roasting the garlic gives it a sweet, mellow flavor that blends beautifully with creamy white beans, tangy goat cheese, and aromatic fresh sage. Enhanced with pine nuts for texture and lemon for brightness, this dip pairs wonderfully with crackers, fresh vegetables, or toasted bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: About 1 ½ cups (serves 6-8 as appetizer)
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Garlic
- 1 garlic bulb
- 1 tsp olive oil or avocado oil
Dip Base
- 1 can of white beans, drained and rinsed (13.5 oz; cannellini beans recommended)
- ¼ cup soft goat cheese (or cream cheese)
- ¼ tsp fine sea salt (omit if using salted butter)
- ½ tsp freshly ground black pepper
- ½ tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
Additional Ingredients
- ¼ cup pine nuts (optional)
- 4-5 fresh sage leaves, roughly chopped
- A handful of fresh sage leaves, washed and thoroughly dried
- 2 tbsp butter
- ¼ tsp fine sea salt (omit if using salted butter)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive or avocado oil, wrap it in foil, and roast for 30-35 minutes until soft and caramelized. Let it cool, then squeeze out the softened cloves.
- Toast Pine Nuts: In a dry skillet over medium heat, toast the pine nuts by stirring frequently until golden and fragrant, about 3-5 minutes. Remove and set aside.
- Sauté Sage: In the same skillet, melt the butter over medium heat. Add the handful of fresh sage leaves and ¼ tsp salt. Fry until the leaves are crispy and golden, about 2-3 minutes. Remove the leaves and drain on paper towels. Keep the infused butter for the dip.
- Blend the Dip: In a food processor, combine the roasted garlic cloves, drained white beans, goat cheese, roughly chopped sage leaves, lemon zest, lemon juice, sea salt, black pepper, and the sage-infused butter. Blend until smooth, gradually adding extra virgin olive oil to reach desired creaminess.
- Finish with Pine Nuts: Transfer the dip to a serving bowl and top with toasted pine nuts and the crispy sage leaves for texture and garnish.
- Serve: Chill if desired or serve at room temperature with crackers, toasted bread, or cut vegetables.
Notes
- Using goat cheese adds a tangy richness, but cream cheese can be substituted for a milder flavor.
- Pine nuts are optional but add a lovely crunch and nutty flavor.
- Roasting garlic mellows its sharpness and adds sweetness; don’t skip this step for best flavor.
- Adjust lemon juice and zest to taste, depending on your preference for acidity.
- This dip keeps well in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with olive oil and use vegan cream cheese.
