Roasted garlic, butter bean and rosemary dip

Published 6 November, 2017

Roasted garlic, butter bean and rosemary dip


Serves 8
Cook time 15 minutes
Prep time 10 minutes
SmartPoints per serving 2



4 large garlic cloves
2 x 410g cans cooked butter beans, drained
200 g medium fat soft cheese
1 sprig fresh rosemary, finely chopped
1 pinch salt
1/8 tsp freshly ground black pepper
2 carrots, chopped into sticks, to serve


1 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.

2 Cool the garlic cloves, then squeeze out the softened pulp into a large bowl.

3 Tip the butter 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.

4 Serve the dip with fresh carrot sticks.