Navy Bean And Sun Dried Tomato Dip Recipes

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP

Sun-Dried Tomato and Cannellini Bean Dip image

A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.

Provided by weedak

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can cannellini beans, drained and rinsed
8 sun-dried tomatoes packed in oil, drained
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
1 teaspoon chile-garlic sauce (such as sriracha)
1 teaspoon honey
1 teaspoon water, or as needed

Steps:

Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Steps:

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

PINTO BEAN AND SUN-DRIED TOMATO DIP

Pinto Bean and Sun-Dried Tomato Dip image

Categories Condiment/Spread Bean Tomato Low Fat Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/2 cup boiling water
6 sun-dried tomato halves (not packed in oil; about 1 ounce)
1 15- to 16-ounce can pinto beans, rinsed, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon minced garlic
Assorted cut-up vegetables for dipping (such as carrots, celery, zucchini and bell peppers)

Steps:

Mix 1/2 cup boiling water and sun-dried tomatoes in small bowl. Let stand until tomatoes soften, about 30 minutes. Drain; reserve soaking liquid. Chop tomatoes.
Finely chop tomatoes and beans in processor. Blend in oil, vinegar and garlic. With machine running, gradually add 1/4 cup soaking liquid; puree. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
Serve dip with cut-up vegetables.

SUN-DRIED-TOMATO DIP

Sun-Dried-Tomato Dip image

Provided by Trish Hall

Categories dips and spreads, appetizer

Time 50m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1/2 pound sun-dried tomatoes
10 cloves garlic, smashed and peeled
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/2 cup olive oil

Steps:

Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer. Cook, covered, for 22 minutes. Drain, and return the tomatoes to the pan.
Add the garlic, oregano, thyme and oil. Cook over low heat, covered, for 20 minutes. Puree; then, store in the refrigerator, tightly covered, for up to a month. Serve at room temperature.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 95 milligrams, Sugar 14 grams