Herb and Garlic Dip with roasted garlic and white beans

Looking for a super flavorful herb and garlic dip that is also LOADED with nutrients? Well, you have come to the right place! This Herb and garlic dip recipe is an absolute flavor bomb…but it’s made with all clean ingredients. No oil, no mayo, no dairy…but this dip is super creamy, thanks to white beans and tahini. Elevate your sandwiches, enhance your tacos, and dip your chips, bread, and veggies until your heart is content.

This Herb and Garlic dip is made with roasted garlic, fresh herbs, white beans, tahini, spinach, and a fresh and flavorful blend of citrus and seasoning.

This herb and garlic dip is extra special because it’s made with roasted garlic and there is nothing quite like the buttery, caramelized flavor of roasted garlic…DROOL! With only two simple steps…roast the garlic and blend everything in a blender…this is a super simple recipe that anyone can make with ease.

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Why you will love this Herb and Garlic Dip

• GARLIC LOVERS DREAM – If you are a fan of garlic then prepare to fall in love. The herb and garlic dip has fresh garlic AND roasted garlic in! But if you don’t want the garlic flavor to be quite so strong, just leave out the fresh guy. Roasted garlic is sooooo delicious all on it’s own.
• EASY TO MAKE – This recipe only has two steps! Roast the garlic and blend everything in a blender. That’s it! If you are looking for big flavor with little effort, you will LOVE this recipe!
• PERFECT FOR MEAL PREP – This herb and garlic dip lasts about 5 days in the fridge, making it the perfect recipe to prep in the beginning of the week and add to meals and snacks all week long!
• GOOD SOURCE OF PROTEIN – Thanks to the white beans and the tahini, this dip is not only deliciously creamy…it’s also rich in protein! Win win!

Ingredients needed to make Herb and Garlic Dip

• WHITE BEANS – For this recipe I went with canned Cannellini beans, but any white beans will work! Chickpeas will work great as well.
• GARLIC
• TAHINI – Tahini is pureed toasted sesame seeds. It is thick in consistency, similar to a nut butter.  You can find Tahini in the nut butter section or the International section of the grocery store.
• FRESH HERBS – You can use any fresh herbs you desire. For this recipe I went for a blend of basil, parsley, dill, chives, and mint.
• SPINACH – Adding baby spinach to this herb and garlic dip adds nutrients and color. It doesn’t really affect the flavor, so if you want to skip it feel free.
• LEMON JUICE
• LEMON ZEST
• VINEGAR – I went with white vinegar, but feel free to use any vinegar
• DIJON MUSTARD – You can substitute regular mustard if desired
• SUGAR – You can substitute maple syrup or agave as well
• NUTRITIONAL YEAST– Nutritional yeast, also known as nooch, is basically nature’s vegan cheese powder! Nutritional yeast is yeast made from living saccharomyces cerevisiae yeast, which is the same yeast used to make bread. Nutritional yeast is a powdery, with large flakes and has a mustard-like color. Nutritional yeast has a unique, cheese-like flavor that can be described as savory and slightly nutty. This delicious, flavor boosting ingredient is very popular in vegan and dairy free cheese recipes and is often the key ingredient to create a dairy free, cheese-like flavor. You can find nutritional yeast in the seasoning or vegan section of most grocery stores. It’s always at Whole Foods and online as well.
• SEA SALT
• GROUND PEPPER
• OLIVE OIL
• WATER

How to make Herb and Garlic Dip

This herb and garlic dip is so incredibly easy to make, yet oh so delicious! The recipe takes 50 minutes to make, but most of that time the garlic is just roasting. This dip only requires about 5 minutes of actual hands-on work.

ROAST YOUR GARLIC

Begin by roasting your garlic. Roasting garlic may seem a little intimidating…but I promise you it’s incredibly easy and worth it!

Preheat your oven to 350ºF.

Cut the top off of your garlic.

Drizzle 1 tsp of olive oil into the opening. Sprinkle a pinch of salt and pepper.

Wrap in tinfoil and bake for 45 minutes at 350ºF.

BLEND IT ALL TOGETHER

Once the garlic has finished roasting it’s time to step 2!

Place in a blender, 1 can of white beans (drained and rinsed), 1/4 cup water, 2 tbsp tahini, 1 cup spinach, 1 cup fresh herbs (I used basil, parsley, dill, chives, and mint), 2 tbsp fresh lemon juice, zest from 1/2 a lemon, 1/2 tbsp vinegar, 1 tsp dijon mustard, 1 tsp sugar, 1/4 tsp sea salt, 1 tbsp nutritional yeast, and ground black pepper to taste.

Then last, but certainly not least…squeeze out your roasted garlic into the blender. If you want this garlic dip to be SUPER garlicky add an extra clove of garlic. If you want it to be more mild, skip the raw garlic clove or add only half of a clove.

Blend on high for about one minute or until everything breaks down. And your herb and garlic dip is ready to serve!

Tips for making Herb and Garlic Dip

• ROAST EXTRA GARLIC – When you roast garlic for this recipe, I recommend that you roast extra while your at if for future use. If you store your roasted garlic wrapped and in a freezer friendly container, it will stay good for 2-3 months. Leaving you with a supply of delicious roasted garlic at your fingertips for easy use!
• ADJUST THE FLAVOR – When you are using fresh ingredients like lemon juice, lemon zest, and herbs you may need to adjust the recipe because they don’t all taste the same. So after you blend, taste test your dip and adjust as needed!
• ADJUST THE GARLIC – If you include the fresh garlic this herb and garlic dip will be SUPER garlicky! I personally love it that way, but do what works for you. If you don’t like a super strong garlic flavor start with half a clove of fresh garlic or consider skipping it all together.
• SPINACH IS FOR COLOR – The spinach adds extra color and nutrients, but does not really affect the flavor. So if you want you can skip it. But I love the extra nutrients and color it brings to the table.

What to serve with Herb and Garlic Dip

This herb and garlic dip can be used in many ways! Spread it on a sandwich or toast…dip chips, crackers, or veggies in it…mash it in egg salad or chickpea salad…serve it as a dip with skewers…sky is the limit!

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