Fresh Herb White Bean Ranch Dip Recipes

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WHITE BEAN DIP WITH HERBS



White Bean Dip with Herbs image

Provided by Rene

Time 10m

Number Of Ingredients 8

1/4 cup olive oil + additional for topping
3 large garlic cloves (diced)
1 tbsp. fresh thyme (finely chopped)
1 tbsp. fresh rosemary (finely chopped)
2 cans cannellini beans (drained and rinsed)
2 tbsp. red wine vinegar
salt and pepper (to taste)
Optional toppings: pine nuts, fresh thyme, red pepper flakes

Steps:

  • Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
  • Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
  • IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
  • IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.

WHITE BEAN RANCH DIP



White Bean Ranch Dip image

I created this dip last night. My kids love ranch dip with carrots and I wanted to lower the fat and add some additional nutritional value. It turned out great--I am having the leftovers for lunch today. I used Chick peas, but I would think any white bean would work. Next time I will probably do a homemade ranch dip mix to reduce the sodium.

Provided by julieriesselmantt

Categories     Lunch/Snacks

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 3

1 (15 ounce) can chickpeas
1 cup sour cream
1 (1 ounce) package Hidden Valley Ranch dip

Steps:

  • Drain beans and place in food processor. Process until very smooth.
  • Add sour cream and dip mix. Process until well mixed.
  • Refrigerate for at least 1 hour.
  • Enjoy with veggies or chips.

Nutrition Facts : Calories 62.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 6.3, Sodium 87.1, Carbohydrate 6.6, Fiber 1.2, Protein 1.8

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