WHITE BEAN AND PARMESAN DIP
This creamy White Bean and Parmesan Dip, which combines cannellini beans, olive oil, lemon, and Parmigiano-Reggiano, is ultra-easy to make and tastes super luxurious.
Provided by Marie Asselin, FoodNouveau.com
Time 10m
Number Of Ingredients 7
Steps:
- Add all ingredients to the bowl of a food processor. Blend until very smooth. Check the seasoning and adjust to your taste. If the mixture seems thick, add a bit of water, 1 tbsp (15 ml) at a time, until you reach a creamy, hummus-like consistency.
- Serve at room temperature with crudités, sliced pita bread, pretzels, or chips.
- STORAGE: You can make the dip ahead of time and store it in an airtight container for up to 3 days. Allow it to return to room temperature before serving for the best flavor and texture.
ROASTED GARLIC BEAN DIP
Steps:
- Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.
- Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes.
- Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.
PARMESAN-WHITE BEAN DIP
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
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
WHITE BEAN DIP
White Bean Dip comprises white beans that have been blitzed together with olive oil, lemon and numerous herbs. Serve with crudités and pita chips.
Provided by Michelle Minnaar
Categories Dip
Time 10m
Number Of Ingredients 7
Steps:
- Place the beans, lemon juice and zest, olive oil, garlic and cumin in a food processor and blend until smooth.
- Add the herbs and give it a quick blitz to incorporate.
- Season to taste then spoon into serving bowls.
- Serve with vegetable crudités and crackers as a snack, starter or side dish. Enjoy!
Nutrition Facts : ServingSize A small side dish, Calories 299 calories, Sugar 1.5 g, Sodium 248.5 mg, Fat 21.2 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6.3 g, Protein 7.7 g, Cholesterol 0 mg
WHITE BEAN DIP RECIPE WITH PARMESAN CHEESE & SAGE
WW (Old Points) 1 / WW (Points+) 2
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine cannellini beans, Parmesan cheese, olive oil, lemon juice, garlic, salt and ⅛ teaspoon of cayenne pepper. Puree until smooth. Taste and add more cayenne pepper, if desired.
- Add sage and pulse to combine. Transfer the dip to a serving bowl.
- Serve with pita bread wedges, crackers or crudite.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 62 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g
PARMESAN & WHITE BEAN DIP RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 8
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. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Add cheese and stir until melted. Serve warm with carrot sticks.
ROASTED GARLIC AND PARMESAN WHITE BEAN DIP
An easy white bean dip with parmesan, rosemary and roasted garlic!
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Puree everything in a food processor adding as much olive oil as needed to get it to the desired consistency!
Nutrition Facts : Nutrition Facts Calories 204, Fat 3g (Saturated 1g, Trans 0), Cholesterol 3mg, Sodium 72mg, Carbs 31g (Fiber 6g, Sugars 0.5g), Protein 12g Nutrition by
WHITE BEAN DIP
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
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.
BUTTERNUT SQUASH DIP WITH PARMESAN
This Butternut Squash Dip recipe is a great fall appetizer! It's made with white beans, roasted squash, Parmesan cheese, and crunchy pepitas.
Provided by Christine Rooney
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
Nutrition Facts : ServingSize 0.5 cup, Calories 42 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 72 mg, Fiber 1 g, Sugar 1 g
ROASTED GARLIC PARMESAN WHITE BEAN DIP
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Peel the garlic cloves. Place the cloves in a piece of heavy-duty foil - drizzle with a small amount of olive oil, then wrap in the foil, leaving a small opening at the top of the pouch. Place in the oven for 25-30 minutes, or until garlic is soft and starting to turn golden. Allow to cool. Place the beans, roasted garlic, and the rest of the ingredients except for the olive oil in the bowl of a food processor. Run processor, streaming in the olive oil until it reaches a creamy consistency, scraping down the sides of the bowl as needed. Transfer to a bowl. Cover and refrigerate until ready to use. Garnish with additional chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or veggies.
WHITE BEAN DIP WITH OREGANO AND PARMESAN CHEESE
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
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.
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- Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
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- Combine all of the ingredients except the salt and pepper in a food processor in puree until smooth. Add a little of the reserved bean liquid (or a little more olive oil), if desired to reach your preferred consistency.
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- Place the beans, shallots, olive oil, and lemon juice and zest in a food processor or blender and pulse to combine well. Add the Parmesan, cayenne or hot sauce, and salt and pepper and puree until smooth. If the dip is thick, you may add another tablespoon or two of olive oil or water.
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- Cook garlic in vegetable and olive oil in a small skillet over medium-low heat until softened, but not colored, about 5 minutes. Set aside. To the carafe of a Vitamix (or other high speed blender), add the white beans, parmesan cube, cooked garlic in oil, hot pepper flakes, thyme, and filtered water.
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- Refrigerate until needed in a clean glass container. Will stay fresh up to 5 days. Serve with a thin coating of extra truffle oil and shaved, or chopped truffles if desired.
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- Heat the oil in a large nonstick skillet. Sauté the shallot over medium-high heat until soft, 3 minutes. Add the garlic, red pepper and 1/2 teaspoon salt and cook 1 more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 2 minutes. Add the white wine and simmer until evaporated, 2 minutes. Set aside.
- Meanwhile, in a small food processor, puree the beans with 1/2 teaspoon salt, 1 tablespoon olive oil and 1/4 cup water until smooth. Add the white bean puree to the kale mixture along with 1/4 cup Parmesan and stir to combine. Top with the remaining cheese.
- Bake in the oven for 15 minutes or until the cheese has begun to brown. Serve warm alongside crackers for dipping.
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