White Bean And Garlic 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

WHITE BEAN DIP WITH PITA CHIPS



White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
  • Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
  • Serve the pita toasts warm or at room temperature alongside the bean puree.

WHITE BEAN AND ROASTED GARLIC DIP



White Bean and Roasted Garlic Dip image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 9

1 head garlic
1 tablespoon extra-virgin olive oil, plus extra for roasting garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
Two 14-ounce cans white beans, rinsed and drained
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Assorted cut-up raw vegetables, such as carrots, celery and peppers, for serving
Baked tortilla chips, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
  • Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.

WHITE BEAN DIP



White Bean Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6

2 (14-ounce) cans white beans, rinsed and drained
2 tablespoons roasted garlic
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Salt and pepper
1/4 cup parsley leaves, to garnish

Steps:

  • In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

WHITE BEAN AND GARLIC SCAPES DIP



White Bean and Garlic Scapes Dip image

This velvety, fluffy dip, which uses the green curly garlic scapes you find at the farmer's market in spring, is the color of sugar snap peas. But the flavor is assertive and thrillingly garlicky.

Provided by Melissa Clark

Categories     quick, dips and spreads, appetizer

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling

Steps:

  • In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
  • With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
  • Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 323 milligrams, Sugar 1 gram

WHITE BEAN AND GARLIC DIP



White Bean and Garlic Dip image

Make and share this White Bean and Garlic Dip recipe from Food.com.

Provided by ImPat

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (400 g) cans butter beans (drained)
1 garlic clove (chopped)
2 tablespoons tahini
3 tablespoons lemon juice (fresh)
3 tablespoons water
fresh ground black pepper
1 pinch cumin seed
1 pinch paprika

Steps:

  • In a blender or food processor blend the beans, garlic, tahini, lemon juice and water until smooth.
  • Season with pepper.
  • Transfer to a serving bowl and prinkle over a few cumin seeds and a pinch of ground paprika.
  • Serve with toasted wholemeal pita bread fingers and olives or fresh vegetables.

Nutrition Facts : Calories 94.3, Fat 2.1, SaturatedFat 0.3, Sodium 255.1, Carbohydrate 14.8, Fiber 4, Sugar 0.1, Protein 4.8

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