Lower Fat Garlic White Bean Dip With Freezing Directions Recipes

GARLIC WHITE BEAN DIP

Steps:

• In a small bowl, combine bread crumbs and wine. In a food processor, combine the oil, lemon juice, beans, parsley, garlic, salt, dill and cayenne; cover and process until smooth. Add bread crumb mixture; process until blended. Serve with vegetables.

WHITE BEAN SOUP WITH PASTA

Steps:

• Put a large saucepan of water on to boil.
• Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
• Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
• Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.

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.

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.

LOW-FAT BEAN DIP

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.

LOW FAT WHITE BEAN DIP

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!

LOWER FAT GARLIC WHITE BEAN DIP - WITH FREEZING DIRECTIONS

Steps:

• Put the green onions, garlic, beans, cream cheese,lemon zest and parsley into a blender or food processor.
• Add salt and plenty of black pepper.
• Blend for 15 to 20 seconds, until smooth.
• Spoon into a bowl, garnish with the reserved onion and parsley.
• Serve with fresh vegetable pieces.
• FREEZING: Put into a freezer proof bag or container and keep in the freezer for up to 1 month. Allow to defrost thoroughly before eating.

ROASTED GARLIC BEAN DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
• Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
• In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
• Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.