White Bean Dip Recipe With Parmesan Cheese Sage

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WHITE BEAN DIP WITH OREGANO AND PARMESAN CHEESE



White Bean Dip With Oregano and Parmesan Cheese image

Try a new appetizer to serve to your guests! Made with cannellini beans, this recipe should suite the health conscious. Courtesy of Bon Appetit.

Provided by Bev I Am

Categories     Spreads

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1 (15 ounce) can cannellini, drained (white kidney beans)
3 tablespoons olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, freshly grated
2 teaspoons fresh oregano, chopped
1 garlic clove, chopped
breadstick
assorted fresh vegetable (such as carrots and Belgian endive, and blanched broccoli florets and asparagus)

Steps:

  • Combine first 6 ingredients in processor.
  • Blend well until almost smooth.
  • Transfer to bowl.
  • Season dip with salt and pepper, to taste.
  • (Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter.
  • Serve with breadsticks and vegetables.
  • Makes about 1 1/2 cups.

WEIGHT WATCHERS GARLICKY WHITE BEAN DIP



Weight Watchers Garlicky White Bean Dip image

From WW Slow Good Cookbook! 1/4 cup =2 points If dip is too dry after mashing, stir in warm water, 2 tablespoons at a time, until it becomes thick and spreadable.

Provided by Antifreesz

Categories     Beans

Time 3h5m

Yield 12 1/4 cups

Number Of Ingredients 11

3 (15 1/2 ounce) cans cannellini beans
1/2 cup water
1/2 cup parmesan cheese, grated
4 garlic cloves, thinly sliced
2 tablespoons olive oil, extra virgin
2 teaspoons dried sage
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 pepper, freshly ground
3 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest

Steps:

  • Place the beans,water, cheese, garlic, oil, sage, oregano, salt, and pepper in a 5 or 6 quart slow cooker, mix well.
  • Cover and cook until the cheese melts and the garlic is soft, 1-2 hours on high or 3-4 hours on low.
  • Add lemon juice and zest,coursely mash the bean mixture with a potato masher, stick wand or large wooden spoon until blended.

Nutrition Facts : Calories 193.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 119.2, Carbohydrate 28.5, Fiber 7.1, Sugar 0.6, Protein 12.4

PARMESAN-WHITE BEAN DIP



Parmesan-White Bean Dip image

Betty Crocker's Diabetes Cookbook and Betty Crocker's Heart Healthy Cookbook share a recipe! Use beans as a base for this dip to keep the fat low and offer the added benefit of fiber.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 28

Number Of Ingredients 8

1 tablespoon olive or canola oil
2 cloves garlic, finely chopped
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/3 to 1/2 cup Progresso™ chicken broth (from 32-oz carton) or white wine
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 cup shredded Parmesan cheese (3 3/4 oz)
7 dozen carrot sticks, if desired

Steps:

  • In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat.
  • Add beans and broth to saucepan. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Stir in cheese until melted. Serve warm with carrot sticks.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 2 g, TransFat 0 g

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