Roasted garlic, butter bean & rosemary dip
4 clove(s), large
Butter Beans, cooked
2 can(s), large, drained
Medium fat soft cheese
1 sprig(s), finely chopped
⅛ teaspoons, freshly ground
2 medium, chopped into sticks, to serve
- Preheat the oven to 190°C, fan 170°C, gas mark 5. 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 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.
- Serve the dip with fresh carrot sticks.