Steps

• Step 1

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 2

  Peel away the outside layers of the garlic husk. Cut off the top of the garlic bulb, exposing each of the individual cloves. Place the bulb on a piece of foil. Drizzle the garlic with 1 tablespoon of olive oil, and wrap the foil around the garlic to seal it.

  Ingredients

  • 1  bulb of garlic

  • 3 Tablespoon olive oil, divided

• Step 3

  Place the wrapped garlic and the bell peppers directly on the grill grates. Close the lid and roast the garlic for 25-30 minutes, and the peppers for 40 minutes. Rotate the peppers a quarter-turn every 10 minutes until the exterior is blistered and blackened.

  00:40

  400 ˚F / 204 ˚C

  Ingredients

  • 3  red bell peppers, divided

• Step 4

  Remove the peppers and garlic from the grill. Place the peppers in a bowl and cover with plastic wrap. Let sit for 15 minutes to steam. Let the garlic cool in the foil.

• Step 5

  Remove and discard the skin, stems, and seeds, from the peppers.

• Step 6

  Squeeze out the individual cloves of garlic as needed. Reserve extra for garnish, if desired.

• Step 7

  Make the white bean dip. In a blender, combine 2 roasted red peppers, 4 cloves of roasted garlic, dill, parsley, cannellini beans, 2 tablespoons of olive oil, lemon juice, and salt. Blend until the dip is smooth and creamy, scraping down the sides of the blender. Add additional olive oil or lemon juice until the dip is desired consistency.

  Ingredients

  • 3 Tablespoon chopped fresh dill

  • 3 Tablespoon chopped fresh flat-leaf parsley

  • 2 Can cannellini beans, drained and rinsed

  • 4 Teaspoon fresh squeezed lemon juice

  • 1 1/2 Teaspoon salt, or to taste

• Step 8

  Chop the remaining red pepper. Pour the dip into a bowl and serve topped with the chopped pepper and additional roasted garlic, if desired. Enjoy!