Rachael Rays White Bean Dip Food

LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS

Steps:

• Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

LUCKY 7 LAYER DIP

Steps:

• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
• Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
• Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
• Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
• Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

RACHAEL RAY'S WHITE BEAN DIP RECIPE

Steps:

• Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl.
• Serve on bruschetta and garnish with chopped chives.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

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.