• 1/4 c. olive oil
  • 6 garlic cloves, thinly sliced
  • 31 oz. beans, cannellini, rinsed and drained (2 - 15.5 oz. cans)
  • 1/3 c. water
  • 1 c. cheese, ricotta, fat-free
  • 3 oz. cheese, Parmesan, grated, (3/4 cup)
  • 1 tsp. rosemary, chopped
  • 1/4 tsp. pepper, black, ground
  • 1/4 c. olives, kalamata, pitted, coarsely chopped
  • 1/2 tsp. lemon rind, grated
  • Chopped fresh rosemary (optional)
  • Freshly ground black pepper (optional)

Pin ItSlow Cooker Garlic Roasted White Bean Dip is so good, and has wonderful flavor with the roasted garlic.

  1. In a small saucepan, add oil and coat saucepan on Low.
  2. Add garlic and cook for about 5 minutes.
  3. In a food processor, place beans and 1/3 c. water.
  4. Transfer garlic mixture, ricotta cheese, Parmesan cheese, rosemary and black pepper; process until smooth.
  5. Place bean mixture in a 3 quart slow cooker.
  6. Cover. Cook on Low for 2 hours.

Before serving stir in olives and lemon rind.

Garnish with rosemary and pepper and serve with veggies, crackers or baguettes, if desired!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Garlic Roasted  White Bean Dip

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