Cannellini Bean Dip Recipes

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SPINACH AND CANNELLINI BEAN DIP



Spinach and Cannellini Bean Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 11m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
  • Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
  • Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

Nutrition Facts : Calories 175 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1000 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 8 grams, Sugar 2 grams

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.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY



Roasted Garlic and White Bean Dip With Rosemary image

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

1 head garlic
1 teaspoon, plus 5 tablespoons olive oil
2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
3 tablespoons lemon juice (from 1 lemon)
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
1/4 teaspoon black pepper
1 pinch of cayenne, plus more for garnish (optional)
1 tablespoon hot water
1 1/4 teaspoons kosher salt

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

WHITE BEAN DIP



White Bean Dip image

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

2 (15 ounce) cans cannellini beans, rinsed and drained
⅓ cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
⅓ cup olive oil
1 ½ lemons, juiced
salt and pepper to taste

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

CANNELLINI BEANS WITH GARLIC AND SAGE



Cannellini Beans with Garlic and Sage image

Provided by Lori De Mori

Categories     Bean     Garlic     Side     Vegetarian     Low Cal     High Fiber     Fall     Family Reunion     Healthy     Low Cholesterol     Vegan     Sage     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)

Steps:

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

SPICY CANNELLINI DIP



Spicy Cannellini Dip image

The milder flavor and smooth texture of whipped cannellini beans well complement the flavor and texture of canned pumpkin puree, creating a versatile base for both a spicy bean dip and, with added liquid, a tasty bean soup (serve hot or chilled). Include fresh herbs such as parsley or cilantro to complete this quick and easy appetizer or aromatic side dish. Serve with plain pita crisps, crackers, or tortilla chips.

Provided by R. Holland

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 4h20m

Yield 10

Number Of Ingredients 13

2 (15 ounce) cans cannellini beans, drained and rinsed
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 cup canned pumpkin puree
¼ cup chopped fresh parsley
1 ½ teaspoons sweet paprika
¾ teaspoon granulated garlic
¾ teaspoon ground dried chipotle pepper
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups mild chunky salsa
6 fresh parsley leaves, or to taste
2 pinches paprika, or to taste

Steps:

  • Blend cannellini beans, olive oil, and lemon juice in a food processor until smooth; add pumpkin puree, parsley, paprika, garlic, chipotle pepper, salt, and pepper. Continue to process until just blended; spoon into a mixing bowl. Gently fold salsa through the bean mixture, avoiding crushing the vegetables.
  • Cover bowl with plastic wrap and refrigerate to allow flavors to blend, at least 4 hours. Stir dip and garnish with parsley leaves and paprika before serving.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 17.8 g, Fat 6.2 g, Fiber 5.3 g, Protein 4.6 g, SaturatedFat 0.9 g, Sodium 590.8 mg, Sugar 2.3 g

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Top Asked Questions

Can you make white bean dip with cannellini beans?
If you have cannellini beans, olive oil, and a lemon in your kitchen, you’re well on your way to making this white bean dip recipe. My advice? Go for it! It comes together in seconds in the bowl of a food processor, and it’s absolutely delicious.
How do you make cannellini dip at home?
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.
What is the best way to make bean dip?
This easy white bean dip recipe is flexible, healthy, and delicious! Serve it as an appetizer or enjoy it as a snack with pita chips and fresh veggies. In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined.
How do you make cannellini beans at home?
Make sure to wash and dry the cannellini beans. Put the lemon juice, olive oil, parsley, cannellini beans, oregano and garlic in a food processor. Blend until smooth and add salt and pepper to taste.

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