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

Name: White bean, feta & roasted garlic dip with spring veg crudités
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 bulb garlic; 1 tbsp olive oil, plus ½ tsp, to serve; 400 g can cannellini beans, drained; 1 lemon, finely grated zest, plus 2 tsp juice; 1 tsp Dijon mustard; 100 g feta; 4.98 tbsp finely chopped mixed soft herbs (such as dill, chives, flat leaf parsley, tarragon); 1 Soft herbs, roughly chopped, to serve

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

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VegetarianSource of fibre

Serves4
CourseBuffet
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
Roast for 30 minutes, or until soft and sweet, then leave to cool before unwrapping carefully.
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.
Serve with a drizzle of extra virgin olive oil and a few fresh herbs to garnish. Add the vegetable crudités alongside to dip.

Typical values per serving when made using specific products in recipe