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Today is January 27, 2022

Roasted Garlic and White Bean Dip



1 (16-ounce) container cottage cheese
1 (14-ounce) can cannellini beans, drained
4 roasted garlic cloves
1 teaspoon sea salt
1/4 teaspoon black pepper
fresh herbs
olive oil


In the bowl of a large food processor, place cottage cheese, drained beans, garlic, salt, and pepper. Blend until smooth, about 1-2 minutes. If necessary, scrape down sides and blend another minute. Transfer the dip to a serving bowl. Garnish with freshly chopped herbs such as thyme and parsley, drizzle with a little olive oil if desired. Serve with fresh vegetables or crackers.

Dip can be made 1-2 days ahead of time. Store in an airtight container in the refrigerator for up to 5 days.


Recipe credits: The Dairy Chef, Rebecca Egsieker Published in the December 2021 issue in Rebecca Turner's article.

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