Creamy Zucchini Dip

INGREDIENTS

• 3 medium zucchini
• 1 head of garlic
• 1 can of white beans
• Salt and Pepper
• Olive oil

TOOLS YOU WILL NEED

• Blender, Food Processor or Potato Masher
• Aluminum Foil
• Baking Sheet

INSTRUCTIONS

1. Preheat the oven to 400F and line the baking sheet with foil or parchment paper.
2. Take the entire head of garlic and slice off the top so the cloves are exposed (about ¼ from the top).
3. Drizzle the head of garlic with olive oil, making sure to cover all the cloves.
4. Wrap the garlic loosely in the foil, making a package to bake in. Make sure the package is sealed by folding or scrunching the top.
5. Bake the garlic for 35 – 45 minutes, until the cloves are golden brown.
6. Open the can of white beans. Rinse and drain the liquid from the beans.
7. While the garlic is roasting, slice the tops and bottoms of the zucchini (do not peel the zucchini).
8. Chop the zucchini in 1 inch cubes.
9. Toss the zucchini with olive oil, salt and pepper.
10. When there the garlic has 20 minutes remaining, remove the baking sheet from the oven and add the chopped zucchini. Roast for 20 minutes.
11. When the garlic and zucchini are done roasting, remove from the oven and let cool for 10 – 15 minutes.
12. Once cooled, squeeze the roasted garlic into your blender or a bowl (if manually mashing).
13. Add the zucchini, white beans, salt and pepper to the blender or bowl.
14. Blend until smooth. Or using the potato masher, smash until you have a uniform texture.
15. Enjoy a delicious summer dip! Serve with bread, pita chips, tortilla chips or sliced vegetables.

CARROT TIPS

• Top with scallions or a twist of lemon
• Add different herbs and spices to maximize your flavors – zatar, ras al hanout, cinnamon, cumin, and parsley are all great options
• Makes a great spread for veggie sandwiches
• Perfect for get-togethers with friends – show off your skills and bring them a dip that’s better than hummus!

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