Complete free recipe
Camel Milk & Roasted Garlic White Bean Dip
A creamy, savory dip where camel milk replaces the usual olive oil-heavy thinning agent for a lighter, brighter finish.
Soups & Starters · Appetizer Spreads · Crudité And Flatbread Pairings
What you need
Ingredients
- 1/3 cup Camel Milk
- 2 cans White Beans (cannellini or great northern), drained
- 1 head Garlic, roasted
- 2 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Fine Sea Salt
- Fresh Rosemary, for garnish
Method
Instructions
- Roast the garlic head wrapped in foil at 400°F (205°C) for 35-40 minutes until soft and caramelized.
- Squeeze the roasted garlic cloves into a food processor along with the drained white beans.
- Add the olive oil, lemon juice, and salt, and process until mostly smooth.
- With the processor running, stream in the camel milk until the dip reaches a light, spreadable consistency.
- Transfer to a serving bowl, drizzle with additional olive oil, and garnish with fresh rosemary.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen