I hope you all had a fabulously fun weekend! I definitely did, but am completely exhausted. I celebrated my birthday on Friday by going for a mani/pedi and cocktails with my best friend and then we met up with a bunch of friends and went out for the night. It was an absolute blast, and so nice to have a night away from my sweet little kiddos. We ended the night with five guys, which I always regret the next morning, but ooh its so good!
On Saturday, we dropped our kiddos off around 1:30 and came home to get ready for the military ball. We had a pre-party at our house for a couple hours, which was fun and lead to entertaining events! The night was beautiful, everyone all gussied up and fancy, we danced the night away!! Sunday was an all day long cinco de mayo celebration, and today we’re going to my soon to be brother-in-laws for a BBQ to celebrate both his and my birthdays, which happen to be the same date! I’m officially 25, and officially exhausted after such a long weekend..I really am old now.
I have been so excited to share this Roasted Cauliflower Garlic and White Bean Dip with you guys!! I’ve been holding it for weeks and I don’t know why because I am completely addicted!! It is so flipping delicious! You know when you make something and it totally surprises you?! Yah..this dip did that. I mean, I knew it would be good, it has great ingredients, but oh my godddd, the flavor combination is insane. It is so perfect. We were totally taken aback at how good this is. We pretty much inhaled the whole first batch atop of little toasted baguette slices.
This dip tastes so incredibly decadent with its creamy texture, light bacon undertones, and roasted garlic, yet is incredibly healthy, low in fat, high in protein and fiber, nobody would ever know! Win win! Next time you’re looking for a dip to make, this.is.it. It’s so delicious!
An incredibly creamy, yet healthy dip, with perfect flavors of bacon and roasted garlic!
Ingredients
- 1/2 head cauliflower
- 4 garlic cloves
- 1 Tablespoon Olive oil
- 5 slices bacon, chopped
- 1/3 cup chicken broth
- 1-19 ounce can Cannellini Beans, drained and rinsed
- 1 Tablespoons chopped green onions
- 1 Tablespoon lemon juice
- 1/2 teaspoon hot sauce
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
Directions
- Preheat oven to 400 degrees.
- Cut cauliflower into florets and lay in a single layer on a baking sheet.
- Add the garlic cloves.
- Drizzle both with olive oil and toss to better coat.
- Pop in the oven for about 20 minutes until the garlic is soft and the cauliflower is golden brown. (You may need to flip them about halfway through.)
- Remove and set aside to slightly cool.
- In a medium sized skillet over medium heat, cook the bacon until crispy. Remove and reserve the drippings.
- Add the broth and beans and bring to a boil. Reduce heat, and simmer uncovered for about 10 minutes.
- Carefully add the bean mixture to the food processor.
- Add to it the roasted cauliflower and garlic, green onions, lemon juice, hot sauce, paprika, and salt. Add in half of the cooked bacon.
- Pulse until smooth. Stir in remaining bacon pieces.
- Serve with a toasted baguette, crackers, or vegetables. Enjoy!
Adapted From: Cooking Light