Crudités Board with Roasted Garlic, Shallot, and White Bean Dip - alive magazine

Ingredients

• 1 whole bulb of garlic
• 1 shallot
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 sprig of thyme + 1 tsp (5 mL) fresh thyme leaves
• 1 - 14 oz (398 mL) can of cannellini beans, drained
• 1 tsp (5 mL) balsamic vinegar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 Belgian endives, leaves separated
• 8 radishes, quartered
• 24 green beans, washed and trimmed
• 1 red or orange pepper, sliced
• 8 stalks of broccolini