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White bean dip in a low white bowl topped with fried sage leaves, toasted pine nuts, and olive oil.

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5 from 1 review

Roasted Garlic White Bean Dip with Sage

Recipe by Veronika Sykorova

This Roasted Garlic White Bean Dip is so easy to make and totally restaurant-worthy, perfect for any occasion! It's made with canned beans, roasted garlic, fresh sage, and soft goat cheese. It's extra creamy, garlicky, and flavorful. Serve it with chips, crackers, or crudites. Perfect for the holiday season!

  • Total Time1 hour
  • Yield4-6 1x

Ingredients

Scale

White Bean Dip

  • 1 garlic bulb
  • 1 tsp olive oil or avocado oil
  • 1/4 cup pine nuts (optional)
  • 1 can of white beans, drained and rinsed (13.5 oz can, I used cannellini)
  • 1/4 cup soft goat cheese (or cream cheese)
  • 4-5 fresh sage leaves, roughly chopped
  • 1/2 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil

Crispy Sage

  • A handful of fresh sage leaves, washed and thoroughly dried
  • 2 tbsp butter
  • 1/4 tsp fine sea salt (omit when using salted butter)

Instructions

White Bean Dip

  1. Preheat your oven to 400°F.
  2. Carefully slice the top of the garlic bulb off to reveal the cloves.
  3. Wrap the garlic bulb in foil and place it in a small baking sheet. Drizzle the cloves with olive or avocado oil and wrap in the foil.
  4. Roast for 40-50 minutes until soft and caramelized. Be careful when opening the foil; there will be hot steam. Allow it to cool slightly.
  5. Toasted pine nuts (optional): While the garlic is roasting, you can toast some pine nuts in a dry pan until golden brown. Toast them over medium-high heat for about 5 minutes, stirring occasionally. Set aside to cool while you make the dip.
  6. Add white beans, soft goat cheese, fresh sage, lemon zest, lemon juice, sea salt, and black pepper to a food processor. 
  7. Add the roasted garlic - use a fork to pull off the roasted garlic cloves, peeling some of the skin to get them out, or simply squeeze them out.
  8. Process until smooth. You may need to scrape the sides a few times.
  9. While the food processor is running, stream in the olive oil. 
  10. Taste and adjust salt, pepper, and lemon juice. Store in the fridge until ready to eat.

Crispy Sage

  1. Remove the sage leaves from their stems, making sure they’re completely dry. If there’s water, they won’t crisp up.
  2. Melt butter in a large pan over medium-high heat.
  3. Add the fresh sage leaves, giving each out enough space.
  4. Lower the heat to avoid the butter burning, and fry the sage for 2-3 minutes. I like using tongs to turn the leaves carefully to get them extra crispy.
  5. Transfer to a plate lined with a paper towel to drip off any excess butter.
  6. Serve the dip topped with the fried sage leaves. You can crush some of them and stir them into the dip. Enjoy!

Equipment

Notes

Storing: Store the dip in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing it, the texture wouldn’t be the same.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dip
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/roasted-garlic-white-bean-dip-with-sage/