Rachael Rays White Bean Dip Recipes

LUCKY 7 LAYER DIP

Lucky 7 Layer Dip image

Food Network

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 (15-ounce) can refried beans
2 tablespoons hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin, 2/3 palm full
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties

Steps:

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

RED WHITE BEANS

Red White Beans image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained

Steps:

Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.

RACHAEL RAY'S WHITE BEAN DIP RECIPE

Rachael Ray's White Bean Dip Recipe image

Make and share this Rachael Ray's White Bean Dip Recipe recipe from Food.com.

Provided by Luvs 2 Cook

Categories Beans

Time 15m

Yield 30 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can cannellini beans, rinsed and drained
1 garlic clove
1 1/2 tablespoons extra virgin olive oil
4 sprigs fresh mint leaves
6 sprigs fresh thyme leaves, stripped from stem
coarse salt and black pepper
3 tablespoons chives, chopped

Steps:

Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl.
Serve on bruschetta and garnish with chopped chives.

Nutrition Facts : Calories 24.6, Fat 0.7, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 3.4, Fiber 0.8, Sugar 0.1, Protein 1.3

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