White Bean Dip 3 Ways Recipes

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WHITE BEAN DIP 3 WAYS



White Bean Dip 3 Ways image

Be the star of your next backyard bbq or picnic with three simple and delicious white bean dips that are flavourful, bright, and incredibly quick and simple to make.

Provided by Philip Lago & Mystique Mattai

Categories     Appetizer     food and drink

Time 15m

Number Of Ingredients 20

1 can white beans (drained and rinsed (540ml/18oz))
1 avocado (diced)
1 clove garlic (finely chopped)
1 jalapeño pepper (seeded and finely chopped)
1 lime (juiced)
1/4 tsp salt
1 can white beans (drained and rinsed (540ml/18oz))
1/2 cup marinated artichoke hearts + additional for garnish
3/4 cup freshly grated Parmigiano Reggiano
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 clove garlic (finely chopped)
1/8 tsp salt
1 can white beans (drained and rinsed (540ml/18oz))
1 small beet (peeled and grated)
1 clove garlic (finely chopped)
2 tbsp tahini
1 tbsp greek yogurt
1/4 tsp salt
1 tbsp chopped parsley

Steps:

  • Place all the ingredients in the base of a blender or food processor.
  • Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with garnish.
  • Serve with toasted baguette or your favourite vegetables.

Nutrition Facts : Calories 330 kcal, Sugar 3 g, Sodium 933 mg, Fat 27 g, SaturatedFat 6 g, Carbohydrate 15 g, Fiber 6 g, Protein 11 g, Cholesterol 13 mg, UnsaturatedFat 20 g, ServingSize 1 serving

WHITE BEAN DIP (THREE EASY VARIATIONS)



White Bean Dip (Three Easy Variations) image

White Bean Dip is a quick and easy appetizer that requires just a few ingredients and five minutes prep time! It's thick and creamy, and with three different variations included in the recipe, there's something for everyone at your holiday or game day party!

Provided by Leanne

Categories     Appetizers

Time 5m

Number Of Ingredients 12

1 can (540 mL) no salt added white kidney beans (or cannellini beans), drained and rinsed
2 tablespoons extra virgin olive oil
2 cloves garlic
1/2 teaspoon kosher salt
Pinch of ground black pepper
1 lemon, juiced
1 tablespoon fresh rosemary
1 lime, juiced
1 jalapeño pepper, seeded and chopped
2 tablespoons white wine vinegar
2 teaspoons dried herbs de Provence or Italian seasoning
2 cloves garlic (in addition to the garlic in the base)

Steps:

  • In a food processor bowl, add the beans, oil, garlic, salt and pepper. Process on high until a thick paste forms.
  • Add in the ingredients for the variation you're making and process on high until creamy. You may need to stop and scrape down the sides a few times.
  • Scoop into a bowl and serve with veggies, crackers or bread, or refrigerate until ready to serve.
  • Store any leftover dip covered in the refrigerator and enjoy within 3-4 days.

Nutrition Facts : Calories 180 calories, Sugar 1.4 g, Sodium 249.2 mg, Fat 6.1 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 24 g, Fiber 7 g, Protein 8.4 g, Cholesterol 0 mg

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



White Bean Dip image

A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 to 2 tablespoons red-wine vinegar
1/4 cup water
2 teaspoons finely chopped fresh rosemary
Coarse salt and ground pepper

Steps:

  • In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 5 g, Protein 6 g

WHITE BEAN DIP



White Bean Dip image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

One 15-ounce can white beans or cannellini beans, drained and rinsed
3 tablespoons olive oil, plus more for garnish
2 teaspoons red wine vinegar
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 teaspoon red pepper flakes
Pita chips, for serving

Steps:

  • Combine the beans, olive oil, vinegar, garlic powder, some salt and pepper and 2 tablespoons cold water in a food processor and blend until smooth. Transfer to a serving bowl, garnish with a drizzle of olive oil and sprinkle with the crushed red pepper. Serve with pita chips.

Nutrition Facts : Calories 212, Fat 10 grams, SaturatedFat 1 grams, Sodium 148 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 8 grams

WHITE BEAN DIP



White Bean Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6

2 (14-ounce) cans white beans, rinsed and drained
2 tablespoons roasted garlic
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Salt and pepper
1/4 cup parsley leaves, to garnish

Steps:

  • In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

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 DIP



White Bean Dip image

This recipe was printed in the New York Times several years ago. I often use it for my own lunch with some fresh veggies. Flavors are best a room temp, but dip must be stored (long-term) in the fridge. Prep time does not include additional time for flavors to blend.

Provided by Ms B.

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups white beans, drained but quite moist
1 clove garlic, peeled
coarse salt
fresh ground black pepper, to taste
2 tablespoons extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 teaspoon thyme or 2 teaspoons ground cumin
1 sprig fresh rosemary or 1 sprig thyme (to garnish)

Steps:

  • Put beans, garlic and some salt in container of a food processor.
  • Turn machine on, and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth.
  • Taste and adjust seasonings with salt and pepper.
  • Cover and refrigerate (up to 2 days), until about an hour prior to serving.
  • Just before serving, stir in herbs, drizzle with remaining olive oil, and garnish with herb sprig.
  • Serve with chips, pita crisps or raw veggies.

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

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