We love white beans because of their versatility. They can serve as a main dish or cook down into something as simple as a delicious bean spread. This garlicky twist on a classic cool bean spread is easy to whip up and lasts in your fridge for snacking. You can even use it instead of mayonnaise in your sandwiches!
Bring this tasty Great Northern Beans spread to your next cookout with a side of various veggies for a healthy alternative to the typical mayo or sour cream based dips. Other great toppings you can use with this spread (if salmon isn’t your thing): thinly sliced cucumbers or pickles, capers, red onion, avocado, bean sprouts, and microgreens.
From recipe developer Sara Croft, owner of Solid Gold Eats food blog: “There was no need to thin the spread out with olive oil like other bean spreads. Thanks for making a great bean, Randall Beans!”
To roast the garlic: Prepare the roasted garlic by preheating the oven to 400 degrees. Cut the top off the garlic bulb to expose the garlic. Place the garlic on a small sheet of foil and drizzle 1 tablespoon of olive oil on top. Close the foil around the garlic and bake for 30 minutes. Remove the garlic from its skin by gently squeezing the garlic cloves from the bottom. Store in an airtight container in the refrigerator until using.
- 1 14-oz jar Randall Beans Great Northern Beans
- 15 cloves roasted garlic
- ½ teaspoon salt
- 1/8 teaspoon white ground pepper
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
- Thinly sliced smoked salmon
- Slices of rye bread
Drain the liquid from the beans but do not rinse them. Place them in a food processor with the roasted garlic, salt, white ground pepper, dill and lemon juice. Process until smooth- about 20 seconds.
Spread onto rye bread and top with two slices of smoked salmon and additional pieces of fresh dill if desired.