• 1T. + 1/4 c. Extra-Virgin Olive Oil
  • 6 Garlic Cloves, minced
  • 2 - 15.5 oz. cans, Cannellini Beans
  • 1/3 c. water
  • 1 c. Whole Milk Ricotta Cheese
  • 3/4 c. Freshly Grated Parmesan Cheese
  • 2 tsp. Freshly Chopped Rosemary
  • 1/4 tsp. Black Pepper
  • 1/2 tsp. Salt
  • Juice of 1/2 Lemon
  • 1 tsp. Lemon Zest
  • Dash of Hot Sauce

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

  1. Heat oil in skillet over medium-low.
  2. Add garlic and cook a few minutes until it becomes fragrant but not brown/burnt.
  3. Place drained beans and 1/3 c. water in a blender.
  4. Add garlic from skillet, ricotta, Parmesan, fresh rosemary,  S&P and lemon juice. Blend on medium speed.
  5. While blender is still on medium speed, slowly drizzle in remaining olive oil.
  6. Place bean mixture in a small slow cooker.
  7. Cover and Cook on LOW for 2 hours or until heated through.
  8. Stir in lemon zest, then taste and adjust seasonings before serving.

Serve with cucumbers, carrots, crackers or sliced French bread.

*Note: I previously included kalamata olives in this recipe, but I believe they are not needed with the addition of lemon juice for added flavor.  Feel free to stir 1/4 c. chopped, pitted kalamata olives before slow cooking this recipe, 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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