CREAMY WHITE BEAN AND PARMESAN DIP

Preheat oven to 400 degrees.

Cut the top off the garlic, about ½ inch to expose the tops of each clove.  Peel off any of the loose, papery skin on the outside of the bulb. Place the garlic in a small ramekin, cut-side-up, and drizzle the oil all over the top.  Cover the ramekin tightly with foil and bake for 40-50 minutes until the garlic is very soft when the tip of a steak knife is inserted into each clove.  Set aside to cool until you can pick it up with your hands.  Gently squeeze the head until the soft cloves ooze out.  Set aside.

Reduce the oven temp to 350 degrees.

Place the beans, 6 of the roasted cloves and the oil from the ramekin, 1 tablespoon of the rosemary, 1 cup of the parmesan, ¼ cup of the stock, red pepper flakes, and salt in a food processor or blender and process until smooth.  Add as much of the remaining stock as needed to make a smooth creamy texture.

Spread the dip evenly in a medium baking dish and top with the remaining 2 tablespoons of parmesan, 2 teaspoons of the rosemary,  and drizzle with the 2 tablespoons of olive oil.  Bake for 25-30 minutes until hot and bubbly.

Garnish with the chopped parsley and serve with crostini or bread slices for dipping/spreading.  DEVOUR!