Roasted garlic, butter bean and rosemary dip
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.