Crudites With Garlicky White Bean Dip Recipes

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.

CRUDITES WITH BALSAMIC DIP

Steps:

• Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

WHITE BEAN DIP 3 WAYS

Steps:

• Place all the ingredients in the base of a blender or food processor.
• Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with garnish.
• Serve with toasted baguette or your favourite vegetables.

CRUDITES WITH GARLICKY WHITE BEAN DIP

Steps:

• To prepare dip, heat olive oil in a small saucepan over medium heat and sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
• In a food processor, combine garlic-olive oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency. Season to taste.
• Transfer dip to a bowl and garnish with paprika or chopped parsley, if desired. Place dip on serving platter and arrange pepper, tomatoes, cucumber, and carrots around it.

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

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.