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Crock Pot Garlic Roasted White Bean Dip

Slow Cooker Garlic Roasted White Bean Dip

  • Cooking Time:

    2 hours
  • Servings:



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

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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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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