A Garlic White Bean Dip That Uses A Whole Head Of Roasted Garlic

We’ve noticed we’ve got something very much in common with our Facebook fans (in addition, of course, to a love for good extra virgin olive oil): We both have a big hankering for beans – or, as they’re also called, legumes. Bean soups are especially popular on our own dinner table – and on our Facebook page. So why not use beans to make a garlicky bean dip like the one featured here. (Click here to see the recipe.) Pair the dip with slices of red pepper or celery – or the veggie of your choice. Alternatively, you could make whole wheat flatbread using a recipe from blogger Rachel Cooks – aka Rachel Gurk. Her recipe – for both the dip and the flatbread – combines our fruity Arbequina and Bob’s Red Mill hard wheat whole wheat flour.

“The flour worked great for this flatbread and the flavor of the olive oil still shined through,” Rachel writes in her blog about this dish. “The olive oil also made the dip creamy, flavorful and delicious.”

Garlic lovers – count us among them – will swoon over the dip. It uses a whole head of oven-roasted garlic. (Click here to see the recipe.)

Before serving, Rachel suggests toasting the flatbread wedges “a little while to crisp them up and add some crunch.” You can also use the dip as a sandwich spread.

You can find more healthy, flavorful recipes like this in our new March eNewsletter.

Bon appétit,

Your friends at California Olive Ranch