Garlicky White Bean Dip Food

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

Ingredients

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.

GARLIC WHITE BEAN DIP

Garlic White Bean Dip image

Great with fresh veggies or as a sandwich spread, this dip brings a touch of sophistication and loads of flavor to any meal. -Sarah Klier, Grand Rapids, Michigan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 11

Ingredients

1/4 cup soft bread crumbs
2 tablespoons dry white wine or water
2 tablespoons olive oil
2 tablespoons lemon juice
1 can (15 ounces) cannellini beans, rinsed and drained
4-1/2 teaspoons minced fresh parsley
3 garlic cloves, peeled and halved
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1/8 teaspoon cayenne pepper
Assorted fresh vegetables

Steps:

In a small bowl, combine bread crumbs and wine. In a food processor, combine the oil, lemon juice, beans, parsley, garlic, salt, dill and cayenne; cover and process until smooth. Add bread crumb mixture; process until blended. Serve with vegetables.

Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WHITE BEAN AND GARLIC SCAPES DIP

White Bean and Garlic Scapes Dip image

This velvety, fluffy dip, which uses the green curly garlic scapes you find at the farmer's market in spring, is the color of sugar snap peas. But the flavor is assertive and thrillingly garlicky.

Provided by Melissa Clark

Categories quick, dips and spreads, appetizer

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling

Steps:

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 323 milligrams, Sugar 1 gram

GARLICKY WHITE-BEAN DIP

Garlicky White-Bean Dip image

Provided by Brian Boitano

Categories main-dish

Number Of Ingredients 0

Ingredients

Steps:

Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.

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