Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Time to get healthy!  This is light and delicious, but is definitely not lacking in flavor!

Cooking Light Nov 2007

Ingredients

1 whole garlic head

1 cup water

1 (3.5-ounce) package sun-dried tomatoes, packed without oil

2 tablespoons extra virgin olive oil 

1/2 teaspoon chopped fresh rosemary

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (15.8-ounce) can Great Northern beans, rinsed and drained

Directions

Preheat oven to 375°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.

Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.