Fire Roasted Tomato White Bean Dip Recipes

FIRE ROASTED TOMATO-WHITE BEAN DIP

Fire Roasted Tomato-White Bean Dip image

Not your average bean dip, this Mediterranean-inspired blend of fire-roasted tomatoes and white beans is full of flavor, and the perfect partner for Food Should Taste Good™ roasted red pepper brown rice crackers!

Provided by Betty Crocker Kitchens

Categories Snack

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 clove garlic, chopped
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
Chopped fresh Italian (flat-leaf) parsley, if desired
Food Should Taste Good™ roasted red pepper brown rice crackers, as desired

Steps:

In food processor, place all ingredients except tomatoes, parsley and crackers. Cover; process 30 to 60 seconds or until smooth.
Add drained tomatoes; process with on and off pulses just until well mixed. Cover and refrigerate 1 hour to blend flavors.
Spoon into serving bowl; sprinkle with parsley. Serve with crackers.

Nutrition Facts : Cholesterol 0 mg, Fat 1/2, ServingSize 1 Serving, TransFat 0 g

SOUTHWEST BLACK BEAN DIP

Southwest Black Bean Dip image

This flavorful black bean dip is packed with Muir Glen™ fire roasted tomatoes and a touch of smoky chipotle heat--great to serve with Food Should Taste Good™ multigrain tortilla chips.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1 can (15 oz) black beans, drained, rinsed
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1/3 cup diced red onion
1/4 cup crumbled cotija cheese
3 tablespoons chopped fresh cilantro leaves
4 teaspoons lime juice
1/2 teaspoon sea salt
2 tablespoons roasted and salted pepitas (pumpkin seeds)
Food Should Taste Good™ multigrain tortilla chips, as desired

Steps:

In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
Serve with chips.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

HOW TO FIRE ROAST TOMATOES

How to Fire Roast Tomatoes image

In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.

Provided by gailanng

Categories Vegetable

Time 20m

Yield 1-10 serving(s)

Number Of Ingredients 2

Ingredients

roma tomato, any amount needed (work best because they have dense, meaty flesh and few seeds that hold up well on the grill)
olive oil

Steps:

Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
Use immediately or pack tomatoes in a freezer proof container with juices.

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Roasted Garlic, Sun-Dried Tomato, and White Bean Dip image

Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips or pita chips garnished with rosemary sprigs. Cooking Light.

Provided by Barbell Bunny

Categories Beans

Time 1h5m

Yield 1 cup servings dip, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 head of garlic
1 cup water
1 (3 1/2 ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
1/2 teaspoon rosemary, chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15 7/8 ounce) can great northern beans, rinsed and drained

Steps:

Preheat oven to 375 degrees.
Remove white papery skin from garlic head. Do not peel or separate the cloves.
Wrap head in foil.
Bake for 45 minutes; cool for 10 minutes.
Separate cloves. Squeeze to extract garlic pulp. Discard skins.
Bring 1 cup water to a boil in a saucepan.
Add tomatoes.
Cover and removed from heat.
Let stand 10 minutes.
Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts : Calories 477.8, Fat 15.9, SaturatedFat 2.3, Sodium 1274.4, Carbohydrate 69.9, Fiber 18.8, Sugar 18.9, Protein 22.6

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