Lemon Thyme Cauliflower Bean Dip Recipe 445

LEMON, THYME, & CAULIFLOWER BEAN DIP RECIPE - (4.4/5)

Lemon, Thyme, & Cauliflower Bean Dip Recipe - (4.4/5) image

Provided by á-37896

Number Of Ingredients 9

Ingredients

1 head cauliflower, trimmed and broken into bite-sized pieces
5 tablespoons olive oil, divided
1 (15.5-ounce) can Great Northern beans (or any white bean), rinsed and drained
5 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh thyme
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Extra olive oil for drizzling

Steps:

Preheat oven to 375°F. In a large bowl, toss cauliflower pieces with 2 tablespoons olive oil until evenly coated. Spread the cauliflower out on a large aluminum foil covered baking sheet. Bake 30 minutes, stirring once halfway. Transfer baked cauliflower to food processor. Add beans, garlic, lemon juice, thyme, sea salt and black pepper. Pulse until combined. Drizzle with remaining olive oil and thyme to serve.

CAULIFLOWER-WHITE BEAN DIP

Cauliflower-White Bean Dip image

This dip is a great way to get kids to eat healthful veggies and beans. Also try it as a sandwich spread.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 40m

Number Of Ingredients 6

Ingredients

1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
5 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 teaspoon lemon zest, plus 1 tablespoon lemon juice

Steps:

Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. Serve drizzled with oil.

Nutrition Facts : Calories 111 g, Fat 6 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

LEMON-THYME DIP

Lemon-Thyme Dip image

Serve this simple, elegant dip with crudites such as carrots, fennel, endive, and broccoli.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup reduced-fat sour cream
1/2 cup light mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Coarse salt and ground pepper

Steps:

In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.

Nutrition Facts : Calories 29 g, Fat 2 g

LEMON-THYME DIP

Lemon-Thyme Dip image

Categories Lemon Thyme

Yield makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
1 tablespoon chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.

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