mise en place<\/p><\/div>\n

Roasting Garlic<\/strong><\/p>\n

The most time consuming step is roasting the garlic. If time is an issue, the garlic can be replaced with raw minced garlic.<\/p>\n

However, raw garlic has a stronger, pungent and heated taste.<\/p>\n

Roasting garlic changes the chemical makeup of the garlic so it’s easier to digest, and garlic mellows and sweetens considerably with cooking.<\/p>\n

To roast the garlic, peel and discard the loose layers of the bulb, leaving cloves intact. With a sharp knife, cut 1\/4 to 1\/2-inch from the top (which looks like a tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes, until the cloves are soft.<\/p>\n

You only need 2 teaspoons of roasted garlic, so you’ll have a little extra to add to pasta dishes or to spread over a toasted baguette. Yum!<\/p>\n

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White Bean Dip Many Ways<\/strong><\/p>\n

This white bean dip is wonderful with veggies, crackers or crostini, and even wrapped up in kale or romaine leaves.<\/p>\n

We use it in place of mayonnaise in salads. It’s so versatile.<\/p>\n

Here’s a picture of this morning’s breakfast.<\/p>\n

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An allergy-friendly bagel from Rising Heart’s Bakery is loaded with this delicious white bean dip. We added a few items from the fridge, pea greens and peppadew peppers.<\/p>\n

Have you ever had peppadew peppers? They are amazing. We call them sweety drops. They’re sweet and spicy with a crisp texture and sooooo delicious!<\/p>\n

Enjoy this white bean dip…fast and tasty!<\/p>\n