Herbed White Bean Dip Recipes

LEMON AND HERB WHITE BEAN DIP

Lemon and Herb White Bean Dip image

A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).

Provided by Minimalist Baker

Categories Dip

Time 10m

Number Of Ingredients 10

Ingredients

1 (15-oz) can white beans ((drained and rinsed // we like cannellini))
1/4 cup tahini
1-2 tsp lemon zest
3-4 Tbsp lemon juice
1/2 tsp sea salt
4 cloves garlic, pressed or minced ((reduce slightly if you're not a garlic lover))
1 Tbsp extra virgin olive oil ((if oil-free, omit))
1/4 cup chopped fresh dill, loosely packed ((or sub other herbs of choice))
Pita bread or chips ((or crackers // gluten-free as needed))
Fresh or roasted veggies ((e.g. carrots, radish, cucumber, beets))

Steps:

To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
Add chopped dill (or other herbs) and pulse again to combine.
Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 192 kcal, Carbohydrate 13.8 g, Protein 6.9 g, Fat 13.2 g, SaturatedFat 1.8 g, Sodium 267 mg, Fiber 4.8 g, Sugar 1.1 g, UnsaturatedFat 10.3 g

HERBED WHITE BEAN DIP

HERBED WHITE BEAN DIP image

Categories Bean Chill

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

15 oz Cannellini (white kidney beans) rinsed, drained
1 Tbs. Fresh lemon juice
1 lg. Garlic clove; chopped
1 tsp. Olive oil
1/2 tsp. Ground cumin
1/4 tsp. Dried oregano
Cayenne pepper
Additional dried oregano

Steps:

Puree first 6 ingredients in processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano. Makes about 1-1/3 C.

HERBED WHITE-BEAN AND TUNA DIP

Herbed White-Bean and Tuna Dip image

From my favorite online newspaper, the New York Daily News. The food columnist suggests serving this dip with an assortment of crudites - celery, carrot, broccoli and cherry tomatoes.

Provided by Mirj2338

Categories Spreads

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 10

Ingredients

4 cloves garlic, peeled and chopped
1 (15 1/2 ounce) can white beans, rinsed and drained
1 (6 ounce) can albacore tuna in water, drained
1/2 teaspoon grated fresh lemon zest (zest of 1 small lemon)
3 teaspoons freshly squeezed strained lemon juice
1 teaspoon fresh thyme leave (from about 8 sprigs)
1/2 teaspoon fresh rosemary leaf
1/2 teaspoon coarse salt or 1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper, to taste
4 teaspoons extra virgin olive oil

Steps:

Puree garlic cloves in a food processor.
Add all other ingredients except the oil and process until combined.
Add the oil and process until smooth, for a few more seconds.

Nutrition Facts : Calories 529.4, Fat 14.1, SaturatedFat 2.4, Cholesterol 42.8, Sodium 1063.2, Carbohydrate 58.5, Fiber 12.5, Sugar 0.3, Protein 42.9

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