Curried White Bean Dip Recipes

WHITE BEAN DIP

Steps:

• For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
• Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
• For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
• Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.

CURRIED WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
• Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.

TUSCAN BEAN DIP

Steps:

• Preheat oven to 400 degrees F.
• Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
• Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
• Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

LIGHTER CREAMY WHITE BEAN DIP

Steps:

• Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
• Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.