Lower Fat Garlic White Bean Dip With Freezing Directions Recipes

ROASTED GARLIC AND WHITE BEAN DIP

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.You could also do this with tin foil, though I haven't tried.
• Roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.
• Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.Feel free to stop the machine to scrape down the sides a couple of times if needed.
• Once smooth, taste the dip and increase the lemon juice or salt if needed.
• Roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.
• Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!
• Store any leftover white bean dip in an airtight container in the fridge for between 3-5 days or the freezer for 3-4 months.

GARLICKY WHITE-BEAN DIP

Steps:

• Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.

LOWER FAT GARLIC WHITE BEAN DIP - WITH FREEZING DIRECTIONS

Steps:

• Put the green onions, garlic, beans, cream cheese,lemon zest and parsley into a blender or food processor.
• Add salt and plenty of black pepper.
• Blend for 15 to 20 seconds, until smooth.
• Spoon into a bowl, garnish with the reserved onion and parsley.
• Serve with fresh vegetable pieces.
• FREEZING: Put into a freezer proof bag or container and keep in the freezer for up to 1 month. Allow to defrost thoroughly before eating.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

GARLIC BEAN DIP

Steps:

• Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.

LOW FAT WHITE BEAN DIP

Steps:

• Combine beans, yogurt, garlic, lemon juice and zest in food processor and mix until creamy.
• Add the remaining herbs and spices and mix for a few more minutes or until desired consistency.
• Enjoy!

LOW FAT WHITE BEAN DIP

Steps:

• Combine all ingredients in a blender and process until smooth.
• Chill for at least 1 hour before serving.
• Serve with fresh wedges of pita bread for dunking.