White Bean-Garlic Dip

6		garlics
1  cup		Goya Cannellini Beans
2  tablespoons		Lime Juice - Fresh
1  tablespoon		Natural Oils Extra Virgin Olive Oil
3		Scallion - Fresh,s Large
1/4		Red Bell Pepper - Medium
1-1/2  teaspoons		Parsley - Fresh, Chopped
1/8  teaspoon		Table Salt
1/4  teaspoon		Cayenne Chili Pepper - Dried, Ground

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Mince scallions and red pepper.
Slice tips off garlic cloves. Roast in skins wrapped in foil for about 30 minutes in 400 degree oven or toaster oven. When soft, unwrap and squeeze garlic from skins into food processor. Add 2/3 cup of the beans, lime juice, and oil. Puree. Transfer to bowl, stir in remaining 1/3 cup beans, scallions, red pepper, cilantro, salt, and cayenne. Refrigerate at least 1 hour to allow flavors to meld. Serve with crudités.