White bean, feta & roasted garlic dip with spring veg crudités
Waitrose and Partners

White bean, feta & roasted garlic dip with spring veg crudités

To make this Elly Curshen dip vegan, simply replace the feta with 100g oat fraîche

VegetarianSource of fibre
  • Serves4
  • CourseBuffet
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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Ingredients

For the dip

  • 1 bulb garlic
  • 1 tbsp olive oil, plus ½ tsp, to serve
  • 400g can cannellini beans, drained
  • 1 lemon, finely grated zest, plus 2 tsp juice
  • 1 tsp Dijon mustard
  • 100g feta
  • 4.98 tbsp finely chopped mixed soft herbs (such as dill, chives, flat leaf parsley, tarragon)
  • 1 Soft herbs, roughly chopped, to serve

For the crudités

  • 1 Choose a rainbow of colours of vegetables, trimmed and cut into strips – think radishes, fine asparagus, cucumber, red chicory, sugar snap peas, multi-coloured beetroot, fennel, cherry tomatoes, baby carrots, courgette, turnip, red pepper

Method

  1. Preheat the oven to 200°C, gas mark 6. Cut the top off the bulb of garlic, so the cloves all have a slice taken off their tops. Sit it on a piece of foil, drizzle over 1 tbsp olive oil and wrap loosely (but keeping it well-sealed) in the foil.

  2. Roast for 30 minutes, or until soft and sweet, then leave to cool before unwrapping carefully.

  3. Squeeze out the soft, roasted garlic into a blender, along with any oil from the parcel and all the other dip ingredients. Whizz to combine until totally smooth. To make this dip vegan, replace the feta with 100g oat fraîche Taste for seasoning and adjust as necessary. Tip into a serving bowl. Cover and chill until ready to serve.

  4. Serve with a drizzle of extra virgin olive oil and a few fresh herbs to garnish. Add the vegetable crudités alongside to dip.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

704kJ/ 169kcals

Fat

10g

Saturated Fat

4.3g

Carbohydrates

8g

Sugars

0.5g

Fibre

4.2g

Protein

9.2g

Salt

0.9g

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