White Bean Dip Three Easy Variations Recipes

ROASTED GARLIC AND WHITE BEAN DIP

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.You could also do this with tin foil, though I haven't tried.
• Roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.
• Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.Feel free to stop the machine to scrape down the sides a couple of times if needed.
• Once smooth, taste the dip and increase the lemon juice or salt if needed.
• Roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.
• Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!
• Store any leftover white bean dip in an airtight container in the fridge for between 3-5 days or the freezer for 3-4 months.

LEMON AND HERB WHITE BEAN DIP

Steps:

• To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
• Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
• Add chopped dill (or other herbs) and pulse again to combine.
• Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
• Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
• Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

WHITE BEAN DIP (THREE EASY VARIATIONS)

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.

WHITE BEAN DIP

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.

WHITE BEAN DIP

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.