ROASTED GARLIC BEAN DIP
This is a rich tasting bean dip or spread that uses nonfat sour cream. It's great on veggies, pita, crackers, tortillas or just on a spoon. To use dry navy beans, soak them 8 hours, or overnight, then simmer them in a medium saucepan with enough water to cover for approximately 45 minutes, until soft. Enjoy!
Provided by LGUROWITZ
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
- Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
- In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
- Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 11.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 128 mg, Sugar 1 g
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
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.
ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP
Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips or pita chips garnished with rosemary sprigs. Cooking Light.
Provided by Barbell Bunny
Categories Beans
Time 1h5m
Yield 1 cup servings dip, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Remove white papery skin from garlic head. Do not peel or separate the cloves.
- Wrap head in foil.
- Bake for 45 minutes; cool for 10 minutes.
- Separate cloves. Squeeze to extract garlic pulp. Discard skins.
- Bring 1 cup water to a boil in a saucepan.
- Add tomatoes.
- Cover and removed from heat.
- Let stand 10 minutes.
- Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
- Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
Nutrition Facts : Calories 477.8, Fat 15.9, SaturatedFat 2.3, Sodium 1274.4, Carbohydrate 69.9, Fiber 18.8, Sugar 18.9, Protein 22.6
ROASTED GARLIC DIP
Make and share this Roasted Garlic Dip recipe from Food.com.
Provided by Ed Paulhus
Categories Vegetable
Yield 1 1/2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. Add water to dish to 1-inch depth;cover with foil.
- Bake 1 hour or until garlic is tender, basting occasionally.
- Remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender.
- Add remaining ingredients; process until smooth.
- Chill. Garnish with chopped fresh chives and red pepper, if desired. Serve with vegetable dippers.
Nutrition Facts : Calories 1240.5, Fat 106.8, SaturatedFat 53.7, Cholesterol 249.5, Sodium 1754.2, Carbohydrate 48.1, Fiber 3, Sugar 1.9, Protein 25.1
GARLIC BEAN DIP
There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. -Nancy Testin, Harrington, Delaware
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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