White Bean and Roasted Garlic Dip

This dip is great with raw veggies, or even used as a sandwich spread! Anything with beans and tons of roasted garlic can't be wrong!

Two 15.5 ounce cans of Canneloni beans (or any white bean), rinsed and drained

2 whole bulbs of garlic, roasted and squeezed from it's casing (use 2-3 TBSP in the dip, per your tastes)

3 TBSP extra virgin olive oil

1/4 cup fresh lemon juice

Salt and pepper to taste

1/4 cup fresh flat-leaf parsley

To roast the garlic, preheat the oven to 425 degrees.  Cut off the top third of the garlic head to that the tops of the cloves are exposed.  Wrap the head in some aluminum foil and drizzle with about 1 TBSP olive oil.  Seal the aluminum foil up and bake for about 45 minutes until it is golden brown and caramelized.  Let it cool, and then squeeze it out of their casings.  I would suggest to roast each garlic head individually in its own foil.  

In a food processor, combine the beans, roasted garlic, oil, and lemon juice and process until smooth.  Season with salt and pepper. Transfer to a bowl and garnish with parsley.