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.
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
ROASTED GARLIC ASIAGO DIP
This is sooo good. Very rich. If you like garlic, this is a must try. The prep time includes the time to roast garlic.
Provided by ratherbebaking
Categories Oven
Time 1h20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
- Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
- (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
- Reduce oven temp to 350.
- With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
- Place mixture into a casserole or baking dish and top with shredded mozzarella.
- Bake about 20 minutes until bubbly and golden brown on top.
- Serve with firm crusty bread, crackers or other dippers of your choice.
- I have added artichoke hearts to the dip for a nice change.
- Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.
Nutrition Facts : Calories 578.1, Fat 55.1, SaturatedFat 31.6, Cholesterol 178.1, Sodium 487.6, Carbohydrate 11.5, Fiber 0.4, Sugar 5, Protein 11.9
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
SUNNY'S ROASTED GARLIC AND FROZEN VEGGIE DIP
Steps:
- For the roasted garlic: Preheat the oven to 400 degrees F.
- In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover. Season with salt and pepper, then cover or close with aluminum foil. Roast until the garlic is tender but not browned, about 25 minutes.
- For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth. Taste and season with more salt if needed.
- For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts. Serve with pita chips, raw vegetables and grissini for dipping.
SPICY ROASTED GARLIC AND SOYBEAN DIP
A festive addition to your holiday party, or a great and healthy weekend dip. Adjust the garlic and spices down for younger children and you've got a mellow protein packed healthy afternoon snack dip. The versatile soybean strikes again!
Provided by rsarahl
Categories Soy/Tofu
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn).
- Alternatively, use oven roasted garlic leftover from another meal.
- Remove cloves from the skillet and allow to cool.
- When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
- In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
- Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
- Allow the soybeans to cool to room temp.
- In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth purée forms.
- Add the oil, lime juice and cilantro.
- Pulse to combine.
- Spoon into a serving dish and garnish with cilantro sprigs.
- Serve at room temperature with cut veggies and pita wedges or chips for dipping.
Nutrition Facts : Calories 194.7, Fat 15.3, SaturatedFat 2.1, Sodium 365.1, Carbohydrate 7.2, Fiber 3.6, Sugar 1.9, Protein 9.7
REALLY SPICY GARLIC DIP
Make and share this Really Spicy Garlic Dip recipe from Food.com.
Provided by Pamela Joyce Ochsner
Categories Spreads
Time 3m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- chop vegetables finely.
- Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
- Cover and refrigerate until ready to use.
- Use on crackers or as a dip for vegetables or chips.
Nutrition Facts : Calories 115.2, Fat 9.9, SaturatedFat 6.2, Cholesterol 31.2, Sodium 381, Carbohydrate 4.6, Fiber 0.5, Sugar 1.1, Protein 2.7
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4.9/5 (32)Total Time 1 hr 10 minsCategory AppetizerCalories 243 per serving
- Preheat the oven to 400F. Remove the extra paper off the garlic cloves. Make sure the cloves are intact.
- Cut the top part of the garlic head so the cloves are exposed. Drizzle each garlic head with olive oil.
- Wrap the garlic heads individually with a piece of aluminum foil. Roast in the oven for one hour until the cloves are soft. Let them cool for 20-30 minutes.
- Once cool, squeeze the cloves out and put them in a bowl. Mash them using a fork. Add in sour cream and mix well.
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