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.

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.

AVOCADO & CANNELLINI BEAN DIP



Avocado & cannellini bean dip image

Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic

Provided by Sarah Lienard

Categories     Snack

Time 10m

Number Of Ingredients 8

1 small avocado
400g can cannellini beans , drained
1 garlic clove , finely grated
½ tsp chilli flakes , plus extra to serve
½ tsp ground cumin
1 lemon , zested and juiced
3 tbsp avocado oil , plus extra for drizzling
mixed seeds , crackers or crudités, to serve (optional)

Steps:

  • Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
  • Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.

Nutrition Facts : Calories 194 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP



Sun-Dried Tomato and Cannellini Bean Dip image

A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.

Provided by weedak

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can cannellini beans, drained and rinsed
8 sun-dried tomatoes packed in oil, drained
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
1 teaspoon chile-garlic sauce (such as sriracha)
1 teaspoon honey
1 teaspoon water, or as needed

Steps:

  • Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g

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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