Tuscan White Bean Dip

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   1.

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   First step is to roast your garlic.

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   Its really simple, it just takes a while.

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   Preheat your oven to about 400 F. Cut the top off of a whole, unpeeled head of garlic (just enough to expose the cloves inside).

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   2.

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   Brush the top of the head of garlic with a little olive oil, wrap the whole thing in foil, and pop it in the oven for about 40 minutes.

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   The garlic should be browned and soft when you take it out of the oven.

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   Allow it to cool for at least 10 minutes.

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   3.

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    Once its cool enough to handle, squeeze the garlic out of the skin into the bowl of your food processor.

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    4.

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    Into the food processor bowl with the garlic, add the tomatoes, basil, and 1 tablespoon of olive oil.

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    Process until it is almost a paste, with only little chunks left.

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    Scoop this mixture out of the food processor into a medium sized bowl and set it aside.

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    5.

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    Next use the food processor to process the beans, remaining olive oil, salt, smoked paprika, regular paprika, cayenne pepper, and black pepper into a smooth paste.

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    6.

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    Stir the bean mixture and tomato-basil mixture together.

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    Add additional salt/pepper/cayenne if needed.

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    I let this refrigerate overnight and the flavor was noticeably improved the next day.

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    So if you have the time, do it.

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    Serve with crackers, bread, or crudite.

* Per serving · 4 servings · Values may vary.