Parmesan White Bean Dip Recipes

PARMESAN-WHITE BEAN DIP

Steps:

• In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat.
• Add beans and broth to saucepan. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Stir in cheese until melted. Serve warm with carrot sticks.

WHITE BEAN DIP RECIPE WITH PARMESAN CHEESE & SAGE

Steps:

• In the bowl of a food processor, combine cannellini beans, Parmesan cheese, olive oil, lemon juice, garlic, salt and ⅛ teaspoon of cayenne pepper. Puree until smooth. Taste and add more cayenne pepper, if desired.
• Add sage and pulse to combine. Transfer the dip to a serving bowl.
• Serve with pita bread wedges, crackers or crudite.

ROASTED GARLIC PARMESAN WHITE BEAN DIP

Steps:

• Preheat oven to 450 degrees. Peel the garlic cloves. Place the cloves in a piece of heavy-duty foil - drizzle with a small amount of olive oil, then wrap in the foil, leaving a small opening at the top of the pouch. Place in the oven for 25-30 minutes, or until garlic is soft and starting to turn golden. Allow to cool. Place the beans, roasted garlic, and the rest of the ingredients except for the olive oil in the bowl of a food processor. Run processor, streaming in the olive oil until it reaches a creamy consistency, scraping down the sides of the bowl as needed. Transfer to a bowl. Cover and refrigerate until ready to use. Garnish with additional chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or veggies.

WHITE BEAN AND PARMESAN DIP

Steps:

• Add all ingredients to the bowl of a food processor. Blend until very smooth. Check the seasoning and adjust to your taste. If the mixture seems thick, add a bit of water, 1 tbsp (15 ml) at a time, until you reach a creamy, hummus-like consistency.
• Serve at room temperature with crudités, sliced pita bread, pretzels, or chips.
• STORAGE: You can make the dip ahead of time and store it in an airtight container for up to 3 days. Allow it to return to room temperature before serving for the best flavor and texture.

PARMESAN & WHITE BEAN DIP RECIPE - (4.6/5)

Steps:

• In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat. Add beans and broth. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Add cheese and stir until melted. Serve warm with carrot sticks.

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.

EGGPLANT PARMESAN WITH GARLIC AND WHITE BEANS

Steps:

• Preheat oven to 350.
• in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
• in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
• lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
• cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
• place eggplant and garlic head on baking sheets.
• cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
• drain and rinse white beans.
• in 2 8x11 baking dishes, put a thin layer of tomato sauce.
• when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
• put a layer of eggplant rounds on top of the tomato sauce.
• spread bean/garlic paste evenly on rounds.
• add half the cheese and a cup of sauce.
• place the rest of the eggplant in a second layer.
• add any leftover bread crumbs, sauce and cheese.
• bake 25 min until cheese is bubbly.

QUICK WHITE BEAN DIP

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.