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Healthy Dip for The Big Game


  • 1 whole garlic head
  • 1 (3.5-oz.) package sun-dried tomatoes, packed without oil
  • 1 cup water
  • 2 Tbsp. extra virgin olive oil
  • ½ tsp. chopped, fresh rosemary
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1 can (15.8-oz.) can Great Northern beans, rinsed & drained


This can be prepared a day ahead and refrigerated.

  1. Preheat oven to 375 degrees.
  2. Remove the white, papery skin from the garlic head – but do not peel or separate the cloves. Wrap the head in foil. Bake at 375 degrees for 45 minutes; cool for 10 minutes. Separate cloves and squeeze to extract garlic pulp. Discard the skins.
  3. Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from the heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving ¼ cup liquid.
  4. Place garlic pulp, tomatoes, ¼ cup reserved liquid, oil, and remaining ingredients in a food processor – process until smooth.
  5. Serve with pita chips or similar.

This recipe first appeared in the January 2016 edition of the HealthPerks newsletter.

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