Roasted Garlic and Artichoke White Bean Dip with Fried Capers
White beans, artichoke and roasted garlic are blended to create a flavorful dip that get's topped off with crispy capers for texture and a pop of flavor. Perfect for parties, game day, or whenever the snacking mood strikes!
Ingredients
For the roasted garlic
- 1 Head of garlic ½ inch sliced off the top
- 1 Tablespoon olive oil
- kosher salt
For the white bean dip
- 2 15 Ounce cans cannellini beans drained and rinsed
- 1 14 Ounce can artichoke hearts drained
- ½ Cup Fresh Italian flat leaf parsley
- 5 Tablespoons olive oil
- 4 Tablespoons lemon juice
- ½ Teaspoon kosher salt
For the fried capers
- 4 Tablespoons olive oil
- 2 Tablespoons capers drained and patted dry
To serve
- Lemon zest to taste
- Red pepper flakes to taste
- Fresh Italian flat leaf parsley to taste
- Pita chips
Instructions
- Roast the garlic. Pre heat the oven to 400 degrees. Prep the garlic by slicing the top off of a head of garlic, about ½ inch. Peel the tough outer layer of the paper off the garlic. Place the garlic in a piece of foil, cut side up. Drizzle the garlic with the oil and season with a pinch of salt. Loosely wrap the foil around the garlic and seal the edges. Place the foil wrapped garlic directly on the oven shelf and roast for 40 minutes to an hour, or until garlic is golden brown and soft. When cool enough to handle, squeeze the garlic cloves out of the paper.
- Add all of the ingredients for the white bean dip to a food processor and blend until smooth. Taste and adjust for seasoning. Transfer the dip to a bowl and chill in the refrigerator until ready to serve
- Make the fried capers. Add the oil to a pan over medium high heat. Carefully add the capers and let fry, stirring occasionally, until crispy. About 5 minutes. With a slotted spoon, transfer the capers to a paper towel lined plate.
- Top the dip with lemon zest, red pepper flakes, parsley and the fried capers. Serve with pita chips.
- Enjoy!
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