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.
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
BRIAN BOITANO'S ARTICHOKE AND SPINACH PASTA
Here's a healthy quick and tasty recipe from Olympic Gold Medalist Brian Boitano. I can't wait to make this. It looks fantastic! I plan on using whole wheat pasta. Here's to good health and good eats! Enjoy!
Provided by SoCalCookerGal
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- FOR ROASTING THE ARTICHOKES.
- Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring.
- Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal.
- Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then into strips about 1/4 inch thick. Set aside.
- PASTA.
- Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper.
- At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente.
- Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture.
- When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.
WHITE BEAN AND ARTICHOKE DIP
Categories Food Processor Bean Appetizer No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Self Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.
BRIAN BOITANO'S GARLICKY WHITE BEAN ARTICHOKE DIP
I saw this recipe on the Rachael Ray show and tried it immediately. It is incredibly easy and very delicious. I only used 2 garlic cloves and the garlic taste was intense. Cook time is refrigerator time
Provided by mandabears
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place garlic cloves in bowl of food processor.
- Pulse in short spurts until garlic is minced.
- Place cannelini beans, artichoke hearts, lemon juice and salt and pepper in bowl.
- Process until all ingredients are well mixed.
- Pour olive oil through food chute and process until mixture is creamy.
- Refrigerate for at least 1 hour.
- Serve with pita chips or fresh vegetables.
Nutrition Facts : Calories 202.3, Fat 12.5, SaturatedFat 1.8, Sodium 277.4, Carbohydrate 18.7, Fiber 7.7, Sugar 2.2, Protein 6.1
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