Roasted Garlic White Bean Dip

• 1 medium head garlic
• 1 tablespoon olive oil, divided
• 12 teaspoon dried rosemary
• salt, to taste
• fresh ground black pepper, to taste
• 1 small sweet onion, peeled and chopped
• 1 (15 ounce) can navy beans or 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 teaspoon ground cumin
• 2 tablespoons nonfat sour cream

1. Preheat oven to 375 degrees F (190 degrees C).
2. Leaving the cloves intact, remove the outer skin from the garlic.
3. Wrap head in aluminum foil with 1/2 tablespoon olive oil, rosemary, salt and pepper.
4. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
5. In a medium saucepan over medium heat, saute sweet onion with remaining 1/2 tablespoon olive oil until soft and lightly browned.
6. Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin, nonfat sour cream, salt, and pepper to taste.
7. Blend to desired consistency.
8. Refrigerate until ready to serve.
9. Serve at room temperature.

head garlic, olive oil, rosemary, salt, fresh ground black pepper, sweet onion, navy beans, ground cumin, nonfat sour cream

Taken from www.food.com/recipe/roasted-garlic-white-bean-dip-317626 (may not work)