Bean There, Dipped That
Creamy Green Bean, Roasted Garlic, and Parmesan Dip
40 minutes
Serves 6
SideAmerican
Herb's take
Inspired by American party classics, this dip turns humble green beans into a creamy, crowd-pleasing side. Roasting the garlic softens its bite and infuses the whole dip with rich, sweet depth, plus, you'll master the art of blending veggies into pure, scoopable glory. (Note: With 12 oz green beans as our anchor, I’ve scaled up the garlic and Parmesan to keep the flavor balance just right.)
Equipment needed
- Food processor
Ingredients
Yield
6
Instructions
- 01Preheat your oven to 400°F. Slice the tops off the garlic bulbs to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
- 02While garlic roasts, bring a medium pot of salted water to a boil. Add green beans and cook for 5-6 minutes, until just tender but still bright. Drain and rinse with cold water to stop the cooking.
- 03Heat remaining 1 tablespoon olive oil in a skillet over medium-high. Add cooked green beans and sauté for 2 minutes to evaporate excess moisture and intensify flavor. Let cool slightly.
- 04Squeeze roasted garlic cloves from their skins into a food processor. Add sautéed green beans, cream cheese, mayonnaise, 1/2 cup Parmesan, lemon juice, and smoked paprika. Blend until mostly smooth, scraping down sides as needed.
- 05Taste and season generously with salt and black pepper. Blend again briefly to combine.
- 06Scoop the dip into a shallow baking dish or pie plate. Sprinkle with remaining 1/4 cup Parmesan.
- 07Bake at 400°F for 10-12 minutes, or until bubbling at the edges and golden on top.
- 08Cool for 5 minutes before serving, hot enough for melty cheese pulls, but not so hot you burn your tongue. Serve with toasted bread or fresh vegetables for dipping.
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