Low Fat White Bean Dip Recipes

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LOW-FAT BEAN DIP



Low-Fat Bean Dip image

"Whether you're hosting a party or just treating yourself, this creamy dip is great to snack on with raw vegetables or tortilla chips," assures field editor Gladys De Boer of Castleford, Idaho.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

3 tablespoons lemon juice
1 can (15 ounces) pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons seeded minced jalapeno pepper
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt, optional
1/4 teaspoons sugar

Steps:

  • Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator.

Nutrition Facts :

LOW FAT WHITE BEAN DIP



Low Fat White Bean Dip image

This is a delicious low fat variation of white bean dip. With no oil and high protein...it's a tasty and healthy alternative. So many flavor combinations, so have fun and play with it.

Provided by Ashly1021

Categories     Beans

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can of cannalini beans, drained and rinsed
2 garlic cloves
1/2 a lemon, juice and zest
2 tablespoons Greek yogurt (low fat or fat free)
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley
salt
pepper

Steps:

  • Combine beans, yogurt, garlic, lemon juice and zest in food processor and mix until creamy.
  • Add the remaining herbs and spices and mix for a few more minutes or until desired consistency.
  • Enjoy!

SUPER QUICK WHITE BEAN DIP



Super Quick White Bean Dip image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 5

1 (19-ounce) can white beans, drained and rinsed
3 jarred or canned anchovies, rinsed and patted dry
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Cracked black pepper

Steps:

  • Place all ingredients in a food processor. Pulse until well combined. Taste and adjust seasonings.

Nutrition Facts : Calories 98.4 calorie, Fat 2.1 grams, SaturatedFat 0.33 grams, Carbohydrate 15.3 grams, Fiber 3.2 grams, Protein 5.3 grams

LOW FAT WHITE BEAN DIP



Low Fat White Bean Dip image

This recipe calls for white kidney beans, but any white bean could be used. Serve with fresh wedges of pita bread for dunking. I got this recipe from Looneyspoons

Provided by Abby Girl

Categories     Beans

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

15 ounces white kidney beans, drained
1/4 cup low-fat sour cream
3 tablespoons lemon juice
1 -2 garlic, minced
1 tablespoon tahini
1/2 teaspoon honey
1/4 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine all ingredients in a blender and process until smooth.
  • Chill for at least 1 hour before serving.
  • Serve with fresh wedges of pita bread for dunking.

Nutrition Facts : Calories 627.3, Fat 17.3, SaturatedFat 5.9, Cholesterol 23.6, Sodium 1886.9, Carbohydrate 94.8, Fiber 21.1, Sugar 12.5, Protein 30.6

LIGHTER CREAMY WHITE BEAN DIP



Lighter Creamy White Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 1 3/4 cups

Number Of Ingredients 8

2/3 cup reduced-fat 2-percent cottage cheese
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme
One 15.5-ounce can cannellini beans, rinsed and drained
Kosher salt and freshly ground black pepper
2 teaspoons good quality olive oil
Pinch smoked or sweet paprika
Chopped chives, for garnish

Steps:

  • Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
  • Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.

QUICK WHITE BEAN DIP



Quick White Bean Dip image

From Benton Harbor, Michigan, Katina Tanner sends a low-fat party starter. "This is a wonderful way o use fresh basil," she says. "Increase the amount of herbs if you like or replace the pita chips with crackers for variety."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-1/4 cups.

Number Of Ingredients 8

2 cans (15 ounces each) cannellini beans, rinsed and drained
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Baked pita chips

Steps:

  • In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.

Nutrition Facts : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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

WARM WHITE BEAN DIP



Warm White Bean Dip image

Easy and tasty appetizer for the holidays. Keeps guests munching while you are trying to get dinner on the table! Serve with crackers or tortilla chips.

Provided by Elizabeth

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 6

2 cloves garlic, peeled
1 (15.5 ounce) can great northern beans, drained
½ teaspoon ground cumin, or more to taste
1 teaspoon freshly squeezed lime juice, or more to taste
1 pinch salt
2 tablespoons extra-virgin olive oil

Steps:

  • Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
  • With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
  • Heat in the microwave on high for 30 seconds.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 11.9 g, Fat 3.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 21.9 mg

WHITE BEAN AND ARTICHOKE DIP



White Bean and Artichoke Dip image

Categories     Food Processor     Bean     Appetizer     No-Cook     Cocktail Party     Low Fat     Vegetarian     Quick & Easy     Self     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Steps:

  • Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

SKINNY HUMMUS-STYLE WHITE BEAN DIP



Skinny Hummus-Style White Bean Dip image

0 sat fat • 80% less total fat than the original recipe. Surround this satisfying bean dip with crisp and colorful sticks of sweet pepper, jicama, carrot, celery, blanched asparagus and/or zucchini, or toast your own low-calorie pita chips.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h30m

Yield 12

Number Of Ingredients 10

1/4 cup soft bread crumbs
2 tablespoons fat-free milk
1 15-ounce can Progresso™ cannellini beans or Great Northern beans, rinsed and drained
1/4 cup fat-free sour cream
3 tablespoons pine nuts, toasted
1/4 teaspoon salt-free garlic-and-herb seasoning blend or other salt-free seasoning blend
1/8 teaspoon cayenne pepper
2 teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
Snipped fresh chives (optional)
Assorted vegetable dippers or Toasted Pita Chips (below)

Steps:

  • In a small bowl combine bread crumbs and milk. Cover and let stand for 5 minutes.
  • Meanwhile, in a blender or food processor combine beans, sour cream, pine nuts, seasoning blend, and cayenne pepper. Cover and blend or process until nearly smooth. Add bread crumb mixture. Cover and blend or process until smooth. Stir in oregano. Cover and chill for 2 to 24 hours to blend flavors.
  • If desired, sprinkle chives over dip. Serve the dip with vegetable dippers or Toasted Pita Chips.
  • Toasted Pita Chips: Preheat oven to 350°F. Split 4 large pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 chips.

Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 2 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 0 g, TransFat 0 g

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