Name: Roasted Garlic, Lima Bean and Rosemary Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Middle Eastern,Canadian
Ingredients: 4 clove(s), medium garlic clove(s) large; 30 oz canned lima beans cooked, use two 15 oz cans, drained; 200 gm fat free semi soft cheese tub; 1 item(s) rosemary sprig; 1 tsp(s) table salt; 0.125 pinch black pepper freshly ground black; 2 medium uncooked carrot(s) chopped into sticks, to serve

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Ingredients

garlic clove(s)

4 clove(s), medium, large

canned lima beans

30 oz, cooked, use two 15 oz cans, drained

fat free semi soft cheese

200 gm, tub

rosemary sprig

1 item(s)

table salt

1 tsp(s)

black pepper

⅛ pinch, freshly ground black

uncooked carrot(s)

2 medium, chopped into sticks, to serve

Instructions

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Place the garlic cloves on a square of foil, add 2 tsp water and make a little parcel. Roast for about 15 minutes towards the top of the oven, or until the cloves are soft.
Cool the garlic cloves, then squeeze out the softened pulp into a large bowl.
Tip the lima beans into the bowl and add the soft cheese and rosemary. Blend with a hand-held stick blender until smooth. Alternatively, use a conventional blender or food processor to make the dip. Season to taste with salt and pepper.
Serve the dip with fresh carrot sticks. Look out for smoked garlic at farmers’ markets or delicatessen and use 2 cloves instead of roasting regular garlic.

Roasted Garlic, Lima Bean and Rosemary Dip

Ingredients

Instructions

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