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

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
Yield: 2 cups (serving size: 2 tablespoons)
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
Preparation
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.

Nutritional Information
Calories: 43 (36% from fat)
Fat: 1.7g (sat 0.2g,mono 1.2g,poly 0.2g)
Protein: 1.2g
Carbohydrate: 6.1g
Fiber: 1.6g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 94mg
Calcium: 8mg