Roasted Garlic Sun Dried Tomato And White Bean Dip Recipes

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WHITE BEAN DIP



White Bean Dip image

This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.

Provided by Lisa Lotts

Categories     Appetizer

Time 45m

Number Of Ingredients 14

1 head garlic
1 teaspoon olive oil
pinch kosher salt
1 29 ounce can Cannellini beans ((white kidney beans))
3/4 teaspoon fresh chopped rosemary
3/4 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
head of roasted garlic (peeled)
1/4 cup oil packed, sun-dried tomatoes (finely chopped)
drizzle of good olive oil
sprinkle of fresh herbs

Steps:

  • Preheat the oven to 400.
  • Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
  • Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
  • Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
  • Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
  • To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
  • Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
  • Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.

Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP



Roasted Garlic, Sun-Dried Tomato, and White Bean Dip image

Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips or pita chips garnished with rosemary sprigs. Cooking Light.

Provided by Barbell Bunny

Categories     Beans

Time 1h5m

Yield 1 cup servings dip, 2 serving(s)

Number Of Ingredients 8

1 head of garlic
1 cup water
1 (3 1/2 ounce) package sun-dried tomatoes, packed without oil
2 tablespoons extra virgin olive oil
1/2 teaspoon rosemary, chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15 7/8 ounce) can great northern beans, rinsed and drained

Steps:

  • Preheat oven to 375 degrees.
  • Remove white papery skin from garlic head. Do not peel or separate the cloves.
  • Wrap head in foil.
  • Bake for 45 minutes; cool for 10 minutes.
  • Separate cloves. Squeeze to extract garlic pulp. Discard skins.
  • Bring 1 cup water to a boil in a saucepan.
  • Add tomatoes.
  • Cover and removed from heat.
  • Let stand 10 minutes.
  • Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
  • Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Nutrition Facts : Calories 477.8, Fat 15.9, SaturatedFat 2.3, Sodium 1274.4, Carbohydrate 69.9, Fiber 18.8, Sugar 18.9, Protein 22.6

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