summary

A simple vegetarian dip that can be made ahead of time is just the ticket for relaxed entertaining. This white bean dip recipe is full of flavor, and a crowd-pleaser at that. Fresh rosemary brings a wonderful herbal flavor, and the final luxurious swirl of olive oil is a must. You can find naan in most grocery stores these days, but if you can’t, just substitute pitas (the thicker, the better!).

ingredients

Ingredients
3 cloves garlic, in their papery wrappers
1 (15.5-oz) can white beans, drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1 teaspoon Kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil, plus more as needed
4 pieces of naan
Olive oil
Kosher salt

directions

Place the three cloves of garlic in a small dry skillet over high medium-heat. Allow the papery skins to char and blacken on both sides, flipping once, about 10 minutes total. Once cool enough to handle, peel the cloves and add them to a food processor along with the white beans, lemon juice, rosemary, salt and pepper. Process until smooth and then mix in the olive oil, adding additional olive oil as needed and seasoning once again with salt and pepper to taste. Transfer dip to a serving bowl, drizzle with additional olive oil and garnish with a sprig or two of rosemary.
To toast the naan, warm a cast iron skillet over high heat. Brush both sides of the naan with olive oil and then place in the warmed skillet. Cook, flipping once, until golden brown and toasted, about 2 minutes per side. Transfer naan to a cutting board and immediately, while still hot, sprinkle with salt. Cut into 1-inch strips and serve alongside your rosemary white bean dip.