Recipe: Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Flavorful and low in fat and calories
Recipe: Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

This flavorful bean dip is easy to make and features roasted garlic, olive oil and rosemary. Try it as a party pleaser or as an easy side dish with lunch or dinner. Each serving is low in fat and calories.

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1 whole garlic head
1 cup water
1 (3.5-ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
½ teaspoon chopped fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (15.8-ounce) can Great Northern beans, rinsed and drained


  1. Preheat oven to 375°.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for
    10 minutes.
  3. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  4. Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes.
  5. Drain tomatoes in a colander over a bowl, reserving ¼ cup liquid.
  6. Place garlic pulp, tomatoes, ¼ cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Nutrition information

Makes 2 cups.

Serving: 2 tablespoons

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Calories: 43
Fat: 2g
Saturated Fat: 0g
Sodium: 94mg
Protein: 1g
Carbohydrates: 6g
Sugars: 0g
Dietary Fiber: 2g

Source: and Go! Foods® for You Program

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