White Bean And Olive Dip Recipes

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WHITE BEAN DIP WITH PITA CHIPS



White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
  • Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
  • Serve the pita toasts warm or at room temperature alongside the bean puree.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY



Roasted Garlic and White Bean Dip With Rosemary image

The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.

Provided by Sarah Jampel

Categories     snack, dips and spreads, appetizer

Time 1h

Yield 8 to 10 servings (2 1/2 cups)

Number Of Ingredients 9

1 head garlic
1 teaspoon, plus 5 tablespoons olive oil
2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
3 tablespoons lemon juice (from 1 lemon)
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
1/4 teaspoon black pepper
1 pinch of cayenne, plus more for garnish (optional)
1 tablespoon hot water
1 1/4 teaspoons kosher salt

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.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams

WARM WHITE BEAN DIP



Warm White Bean Dip image

Easy and tasty appetizer for the holidays. Keeps guests munching while you are trying to get dinner on the table! Serve with crackers or tortilla chips.

Provided by Elizabeth

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 6

2 cloves garlic, peeled
1 (15.5 ounce) can great northern beans, drained
½ teaspoon ground cumin, or more to taste
1 teaspoon freshly squeezed lime juice, or more to taste
1 pinch salt
2 tablespoons extra-virgin olive oil

Steps:

  • Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
  • With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
  • Heat in the microwave on high for 30 seconds.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 11.9 g, Fat 3.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 21.9 mg

WHITE BEAN DIP



White Bean Dip image

An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.

Provided by msjess

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 10

Number Of Ingredients 6

2 (15 ounce) cans cannellini beans, rinsed and drained
⅓ cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
⅓ cup olive oil
1 ½ lemons, juiced
salt and pepper to taste

Steps:

  • In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.7 g, Fat 7.6 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 191.5 mg

WHITE BEAN AND OLIVE DIP



White Bean and Olive Dip image

A sophisticated twist on bean dip, earthy, creamy white beans punctuated by salty, pungent black olives are an irresistible combination. Serve with crackers and carrot sticks.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 10

1/4 cup (1 ounce) pine nuts
1 1/2 teaspoons cumin seeds
1 can (15 1/2 ounces) white beans, drained and rinsed
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons mayonnaise
1 teaspoon cayenne pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 ounces black olives, pitted and roughly chopped (1/2 cup)
Coarse salt
Crackers and carrot sticks, for serving

Steps:

  • Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.
  • Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.

WHITE BEAN DIP



White Bean Dip image

Provided by Alex Guarnaschelli

Time 11h25m

Yield 2 cups

Number Of Ingredients 11

1 1/2 cups dried white beans
7 tablespoons extra-virgin olive oil, plus more as needed
5 large cloves garlic
1 large yellow onion, halved and thinly sliced
Kosher salt
2 teaspoons Worcestershire sauce
2 teaspoons white distilled vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon hot sauce, such as Tabasco
Vegetables or crackers, for serving

Steps:

  • For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
  • Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
  • For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
  • Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.

WHITE BEAN DIP/SPREAD



White Bean Dip/Spread image

From Dr. Weil. This is a great taste accompaniment to bread instead of butter or olive oil and balsamic vinegar. It is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches.

Provided by canalgirl

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cannellini beans, canned (may also use great northern)
1 teaspoon pesto sauce
2 teaspoons lime juice, freshly squeezed
1 garlic clove, coarsely chopped
1 teaspoon cumin, ground
1 teaspoon salt
2 tablespoons parmesan cheese, freshly grated
3 tablespoons extra virgin olive oil
1 whole grain baguette

Steps:

  • Preheat the broiler.
  • Drain the beans and add to a food processor or blender.
  • Add pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
  • Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
  • Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.

Nutrition Facts : Calories 152.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 1.5, Sodium 417.5, Carbohydrate 15.5, Fiber 3.8, Sugar 0.3, Protein 6.5

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