Garlic, Sun-Dried Tomato, and Bean Dip/Spread

make ahead to let the flavors get happy at least 12 hours before serving

1 whole head of garlic
1/4 c. veggie broth
1/4 cup (packed) of sun-dried tomatoes packed in oil
1/2 tsp chopped, fresh rosemary
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (15-16 oz) can of Great Northern beans, rinsed and drained

Preheat the oven to 375 F. (This step is easily done in the toaster oven, if you have one.)

Peel the head of garlic all the down to the cloves. Do not peel or separate the cloves. Wrap the head of garlic in foil. Bake for 45 minutes; cool for 10. Separate the cloves and squeeze to extract the garlic pulp. Toss out the skins (save for a stock or brine, if you want).

Separate out 1/4 cup of beans. Place everything else the food processor and obliterate until smooth. Add the reserved beans and pulse 3-5 times.

Place in your favorite dip serving dish and place in the fridge, covered tightly in plastic.

Based on a MyRecipes.com recipe.