Ingredients
Units
Scale
- Your favorite flavor PRESSELS
For the Rosemary and Garlic Cannellini Dip:
- 2 (15.5 oz.) cans of cannellini beans
- 1 head of garlic - grilled
- 3 - 4 sprigs of rosemary
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tbs. honey
- 1/4 tsp. red pepper flakes
- Dashes of sea salt
- Dashes of fresh ground black pepper
- 4 tbs. olive oil
For the Roasted Jalapeno Guacamole:
- 3 avocados
- 1 head of garlic
- 1 jalapeno
- Juice of 1/2 fresh lime
- 1 shallot
- 1/4 cup of fresh cilantro
- Dashes of fresh sea salt
- Dashes of fresh ground black pepper
- 3 tbs. olive oil
Instructions
For the Rosemary and Garlic Cannellini Dip:
- Place a head of garlic in the skin a small dry frying pan and let the skin become slightly charred. Allow the garlic to cool a bit then pop it out of its skin.
- Combine all of the ingredients for the dip in a food processor and process to a creamy consistency.
- Taste for seasonings.
- Serve with a drizzle of olive oil and fresh ground black pepper.
For the Roasted Jalapeno Guacamole:
- Place the jalapeño, shallot and head of garlic in a small dry frying pan and allow the garlic to become slightly charred.
- Let the jalapeño, shallot and garlic cool and remove the skin from the shallot and pop the garlic out of its skin. Remove the seeds from the jalapeno.
- Place the shallot, cilantro, garlic, jalapeño and avocados in the food processor along with the lime juice, salt, black pepper and olive oil.
- Give a few good chops to achieve a smooth consistency.
- Taste for seasonings.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
