Balsamic Radicchio & Garlic Dip

Dan    Appetizers & Co., Recipes     appetizer, beans, beets, flatbread, summer, vegan, vegetarian, vinegar

What you’ll need…

1 head radicchio

1 bulb garlic

1 can Romano beans

1 can beets

1/2 cup fresh basil

1/4 cup olive oil

1/2 cup balsamic vinegar

2 TSP white sugar

salt & pepper

If this isn’t the easiest, most tasty, vegan dip you’ve ever had, than I don’t know what you’ve been dipping into…Someone probably put cheese in it and didn’t tell you, but I digress! This is definitely something different regardless of your diet choice and should please your party all the same.

Alright boys & girls, for this dip we need to roast the head of radicchio and the bulb of garlic. The easiest way to roast garlic is to cut a 1/4″ off the head of the bulb and rub it with some olive oil. For the radicchio, halve it through15t’s core and put some olive oil on it as well. place both in a baking dish and roast on low broil in the oven for 20 minutes, flipping the radicchio once at the halfway point!

Once roasting is complete, the garlic may have some ‘over-carmelized’ tips (aka possibly burnt). Just slice them off. Once the garlic has cooled a bit you can just squeeze it into your blender, the cloves will just pop right out. Chop up the radicchio and add that as well.

Now add your beans (rinsed) and beets (drained) into the mix, as well as the fresh basil, sugar, and salt & pepper (to taste, always to taste!). ‘Pulse’ your blender while you add in the vinegar and the oil.

After blending, pour into a bowl and chill before serving. I generally serve dips with pita chips or some type of flatbread, but to each their own right? Enjoy!

Serves 4-6

Total cook time…30 min

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