Pine Nut And White Bean Dip Recipes

WHITE BEAN DIP WITH PINE NUTS

White Bean Dip with Pine Nuts image

I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about a cup, so you may want to double or triple the amounts if making for a party.

Provided by KellyCo

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 2h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons pine nuts
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup cooked Great Northern beans
2 cloves garlic, cut in half
1 teaspoon lime juice
1 roma (plum) tomato, roughly chopped
sea salt to taste
black pepper to taste
1 tablespoon olive oil

Steps:

Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
Refrigerate at least 2 hours or overnight to blend the flavors before serving.

Nutrition Facts : Calories 56.4 calories, Carbohydrate 5.7 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 41.2 mg, Sugar 0.3 g

PINE NUT AND WHITE BEAN DIP

Pine Nut and White Bean Dip image

Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

Provided by Janice Tiefenbach

Categories Bon Appétit Dip Appetizer Hors D'Oeuvre Cocktail Party Party Bean Pine Nut Garlic Blender Vegetarian Vegan Dairy Free Soy Free Peanut Free Wheat/Gluten-Free

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

¼ cup pine nuts
¼ cup grapeseed or vegetable oil
1 garlic clove
1 (15-oz.) can cannellini (white kidney) beans, rinsed
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper

Steps:

Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.
Blend beans, salt, pepper, three-fourths of nuts, and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.
Transfer dip to a small bowl and spoon remaining nuts over.
Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.

KALE PESTO AND WHITE BEAN DIP

Kale Pesto and White Bean Dip image

This rich vegan dip is packed with healthful ingredients. It even includes nutritional yeast, a great dairy-free alternative to cheese if you're looking to reduce or eliminate dairy in a recipe.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup pine nuts
2 cups torn curly kale leaves
1/2 cup packed basil leaves, plus a small sprig for serving
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup nutritional yeast
1 teaspoon kosher salt
One 15-ounce can low-sodium cannellini beans, drained and rinsed well
Serving suggestions: Dippers such as whole wheat sliced baguette, sliced carrots, radishes and/or cucumbers sticks

Steps:

Put the pine nuts in to a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted and fragrant, about 5 minutes. Remove from the heat and cool completely. Reserve 1 teaspoon of the nuts for garnish and place the rest in a food processor. Add the kale, basil and garlic to the food processor and pulse until finely chopped. Add the olive oil, lemon juice, nutritional yeast and salt and blend until well combined. Add the cannellini beans and blend until smooth, scraping down the sides of the bowl as needed.
Transfer the dip to a small serving bowl and garnish with the basil sprig and toasted pine nuts. Serve with baguette and vegetables.

Nutrition Facts : Calories 270, Fat 20 grams, SaturatedFat 3.5 grams, Sodium 350 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams

WHITE BEAN CROSTINI

White Bean Crostini image

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

Steps:

In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

WHITE BEAN DIP WITH PINE NUTS

White Bean Dip with Pine Nuts image

I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about a cup, so you may want to double or triple the amounts if making for a party.

Provided by KellyCo

Categories Bean Dips

Time 2h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons pine nuts
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup cooked Great Northern beans
2 cloves garlic, cut in half
1 teaspoon lime juice
1 roma (plum) tomato, roughly chopped
sea salt to taste
black pepper to taste
1 tablespoon olive oil

Steps:

Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
Refrigerate at least 2 hours or overnight to blend the flavors before serving.

Nutrition Facts : Calories 56.4 calories, Carbohydrate 5.7 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 41.2 mg, Sugar 0.3 g

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Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.
Blend beans, salt, pepper, three-fourths of nuts, and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.
Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.

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