WHITE BEAN DIP
Provided by Ellie Krieger
Categories appetizer
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
CHARRED SERRANO WHITE BEAN DIP
Smoky charred serrano peppers blend with white beans, garlic, and savory sautéed shallots for an oh-so-creamy, flavorful, and versatile dip. Just 8 ingredients and 30 minutes required!
Provided by Minimalist Baker
Categories Dip
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.
- In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent - about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.
- Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.
- To a food processor, add the bean mixture, charred peppers (start with just 1 if you prefer less heat), cashew butter, and lemon juice. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoons (45 ml // adjust if altering batch size) of olive oil until the mixture is creamy and smooth.
- Enjoy warm or chill before serving. It's delicious in bowls, as a spread on sandwiches, or as a dip with fresh veggies, crackers, pita bread, flatbread (or gluten-free flatbread), or naan (or gluten-free naan).
- Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 232 kcal, Carbohydrate 16.4 g, Protein 5.6 g, Fat 17.1 g, SaturatedFat 2.6 g, Sodium 220 mg, Fiber 3.6 g, Sugar 3.1 g, UnsaturatedFat 13.4 g
WHITE BEAN DIP WITH ROASTED GREEN CHILE
This is a different take on the regular old bean dip. The chile's make this dip a light green color, but it is very good and a great party pleaser. I didn't do the dried beans, instead I used 1 can of each - Cannellini beans and 1 can of Navy Beans. Either way this is a party pleaser. Get the best corn tortilla chips to serve this with, it does make a difference. Please enjoy.
Provided by Chipfo
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- If using dried beans, combine the soaked beans and 6 garlic cloves in a large sauce pan and add cold water to cover by 1 inch. (If usung canned beans, skip to step 2) Bring to a boil, reduce heat and simmer until soft, about1 to 1 1/2 hours, adding boiling water as needed to keep beans covered. Drain.
- In a food processor (or blender) combine the beans, garlic and chiles and process until coursely mashed, with the motor still running add the olive oil, process until smooth. Season to taste with salt and pepper to taste. Transfer to a bowl, garnish with fresh cilantro and serve at room temperature.
- You can make this a day ahead, but be sure to bring it to room temperatuter and wait to garnish it with cilantro until ready to serve.
- Note - To roast the chiles you can either use a grill or under the broiler, under very high heat, either case you want to place them about 4 inches away from the high heat and blacken the skin (since poblano chiles are un-even, you don't have to wait until ALL the skin is totally black, just use your best judgement and do not burn the chile meat), don't burn the chiles, just blacken the skin, turning when necessary then place them in a plastic bag and let them sit for about 10 minutes, after that, the skins should just slide off, discard the skin.
- Hint - When I use a broiler instead of the grill to roast the chiles, I add a dash of liquid smoke to the mix, like 1/4 of a teaspoon.
- Time does not include cooking of the beans.
Nutrition Facts : Calories 580.7, Fat 36.7, SaturatedFat 5.1, Sodium 14.4, Carbohydrate 48, Fiber 11.8, Sugar 2.4, Protein 18.2
WHITE BEAN DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
WHITE BEAN DIP
An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
Provided by msjess
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.7 g, Fat 7.6 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 191.5 mg
WHITE BEAN DIP
A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.
Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 5 g, Protein 6 g
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
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