Lisas Dugents Bean Dip Recipes

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WHITE BEAN DIP



White Bean Dip image

This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.

Provided by Lisa Lotts

Categories     Appetizer

Time 45m

Number Of Ingredients 14

1 head garlic
1 teaspoon olive oil
pinch kosher salt
1 29 ounce can Cannellini beans ((white kidney beans))
3/4 teaspoon fresh chopped rosemary
3/4 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
head of roasted garlic (peeled)
1/4 cup oil packed, sun-dried tomatoes (finely chopped)
drizzle of good olive oil
sprinkle of fresh herbs

Steps:

  • Preheat the oven to 400.
  • Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
  • Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
  • Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
  • Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
  • To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
  • Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
  • Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.

Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving

LISA'S TACO BEAN DIP



Lisa's Taco Bean Dip image

I got this great recipe from a recipe pamphlet but I can't remember which company put it out! It's an easy bean dip that's great with corn chips or tortilla chips. Add more cheese if you like.

Provided by linguinelisa

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) can refried beans
1 (1 3/4 ounce) taco seasoning mix
1/2 cup finely diced tomatoes
1/2 cup shredded cheddar cheese

Steps:

  • Combine beans, taco seasoning and tomatoes in a small saucepan. Heat over medium-low heat for 15 minutes, stirring occasionally. Add cheese and stir to melt, then serve!

Nutrition Facts : Calories 187.5, Fat 6, SaturatedFat 3.4, Cholesterol 14.8, Sodium 1598.7, Carbohydrate 25.3, Fiber 8.4, Sugar 3.5, Protein 9.8

LISA'S DUGENT'S BEAN DIP



LISA'S DUGENT'S BEAN DIP image

Categories     Appetizer

Number Of Ingredients 8

2 8oz packs Cream cheese
1 8oz sour cream
salsa
green pepper
onion
Tomato
lettuce
shredded Cheese

Steps:

  • Dice Gp, onion, tomato, and lettuce. Mix cream cheese sour cream. Spread in a pan. Add layer of salsa. Sprinkle Veggies, sprinke cheese.

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