Roasted Garlic, Lima Bean and Rosemary Dip
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
⅛ pinch, freshly ground black
2 medium, chopped into sticks, to serve
- 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.