Spring has come to Arizona, but for everyone still suffering from cold weather this roasted tomato and rosemary white bean dip is just the thing. I served it during the holidays and for the superbowl; it's great party fare but also nice to have on hand during the week to use as a sandwich spread or salad topper.
1 container grape or cherry tomatoes
3-4 roma or hothouse tomatoes
1 head garlic
10 sprigs fresh rosemary
3 cans cannellini beans, rinsed and drained
Chipotle powder (optional)
Preheat oven to 400. Quarter roma or hothouse tomatoes and halve grape or cherry tomatoes. Slice the top off of the garlic head. Arrange tomatoes and garlic together in roasting pan and drizzle very generously with olive oil, pouring a nice glug directly over the head of garlic, especially. Season with sea salt and black pepper. Let roast for 30 minutes, then add about half of your rosemary and stir or flip tomatoes. Roast for an additional 30 minutes or until your tomatoes are running with juice and beginning to caramelize.
While tomatoes are roasting, pour three cans of rinsed and drained cannellini bins into a large saucepan. Drizzle generously with olive oil and season with sea salt, black pepper, and smoked paprika to taste. Add chipotle powder if interested in a spicier, smokier dip. Add good amount of de-stemmed rosemary leaves to the saucepan. Stir and mash gently while beans heat all the way through. Add more olive oil if they begin to get too dry.
Remove tomatoes and garlic from oven and beans from heat. Add tomatoes and beans to a large serving bowl. Remove rosemary sprigs, but feel free to knock the leaves off into the beans and tomato bowl. Rinse garlic head under cold water and then slip skin off of the roasted cloves. Mash cloves into the beans and tomatoes with a masher or a large fork until texture is how you prefer. I like it fairly smooth but with some of the beans keeping their form. Make sure to pour all of the oil from the roasting pan into the dip, and add other seasonings until the flavor is as you prefer. Decorate with remaining rosemary sprigs.
Serve warm with roasted or raw vegetables, crackers, bread, or even tortilla or potato chips. Enjoy.
Food Allergies and Ethics: The dip itself is gluten-free, vegetarian, and vegan. Just be mindful of what you serve it with.