White Bean And Rosemary Garlic Spread Dip Recipes

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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

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY



White Bean Spread With Garlic & Rosemary image

This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 16

Number Of Ingredients 4

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

Steps:

  • Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g

WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP



White Bean and Rosemary & Garlic Spread /Dip image

A great party starter is this appetizer very flexible you can use navy beans or Great Northerns. Optional ingredients may include sun dried tomatoes, toasted nuts, black or green olive. This would be great for a sandwich spread!

Provided by Rita1652

Categories     Spreads

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

2 (16 ounce) cans cannellini, rinsed and drained
2 garlic cloves, chopped (1 teaspoon)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
2 teaspoons chopped fresh rosemary leaves
1/2 cup chopped flat leaf parsley
2 -3 sun-dried tomatoes packed in oil, chopped (optional)
1/8-1/4 cup olive, sliced (optional)
1/4 cup toased nuts (optional)
rosemary sprig (to garnish)

Steps:

  • Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
  • To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.

ROASTED GARLIC AND ROSEMARY WHITE BEAN DIP



Roasted Garlic and Rosemary White Bean Dip image

This scrumptiously creamy Roasted Garlic and Rosemary White Bean Dip is loaded with flavor and simple to prepare. Roasted garlic is pureed with cannellini beans, fresh rosemary leaves for a creamy addictive dip. Serve with toasted naan or pita for a crispy way to dip.

Provided by Laurie McNamara

Categories     Appetizers & Snacks

Time 35m

Number Of Ingredients 8

1 head garlic (roasted (see notes))
2 (15 ounces) cans cannellini beans (drained and rinsed)
1/4 cup low-sodium chicken broth
3 tablespoons olive oil (plus more for serving)
1 tablespoon red wine vinegar ( or fresh lemon juice)
1 tablespoon rosemary leaves
kosher salt (to taste)
freshly ground black pepper (to taste)

Steps:

  • Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.
  • Drain and rinse 2 cans of cannellini beans.
  • In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine.
  • Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
  • Serve immediately or cover tightly with plastic wrap and refrigerate.
  • Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
  • Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.

Nutrition Facts : ServingSize 2 tablespoons, Calories 54 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g

WHITE BEANS AND ROSEMARY CROSTINI



White Beans and Rosemary Crostini image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
4 ounces pancetta, diced
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, peeled and thickly sliced
Two 15-ounce cans cannellini beans, drained and rinsed
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
Baguette, sliced

Steps:

  • Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
  • Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
  • Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

WHITE BEANS WITH ROSEMARY AND GARLIC



White Beans with Rosemary and Garlic image

Categories     Bean     Garlic     Rosemary     Fall     Summer     Winter     Simmer     Boil

Yield makes 3 cups beans

Number Of Ingredients 5

1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on)
Salt
1/4 cup extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 teaspoon coarsely chopped rosemary leaves

Steps:

  • Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
  • Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
  • In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
  • Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
  • Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
  • Variation
  • Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.

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