Roasted Garlic and Rosemary White Bean Dip

Directions

1. 1
   FOR THE ROASTED GARLIC: Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil.
2. 2
   Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400 oven and roast for 20-25 minutes.
3. 3
   Remove and let cool until safe enough to peel off the outer skin of each clove.
4. 4
   Drain and rinse 2 cans of cannellini beans.In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine. Then add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
5. 5
   Serve immediately or cover tightly with plastic wrap and refrigerate.TO SERVE: Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
6. 6
   Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.