Sun Dried Tomato And White Bean Dip Food
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
WHITE BEAN, ROSEMARY AND SUN-DRIED TOMATO SPREAD
My rendition of a Weight Watchers classic. This is yummy and you can happily serve this with vegetables and pita chips to family and guests who will never know it is both Core and points friendly. If your sun-dried tomatoes are very dry, soak them in boiling water for 5 minutes before chopping. A word of caution: this recipe does not do well over time as after two or three days the lemon becomes too pronounced and spoils the balance of flavors. My suggestion if you want to enjoy this over many days is to reduce the amount of juice and zest by half.
Provided by justcallmetoni
Categories Beans
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except pepper in a food processor (I use a mini chopper for this). Blend until it is pureed. Add pepper to taste.
- Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
- Two tablespoons per serving = 1 point.
SUN-DRIED TOMATO AND WHITE BEAN DIP
Make and share this Sun-Dried Tomato and White Bean Dip recipe from Food.com.
Provided by MarielC
Categories Low Cholesterol
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Puree all ingredients in a food processor until smooth. Add as much of the reserved oil as needed to achieve a smooth consistency.
- Refrigerate for at least two hours to allow flavors to blend. Bring to room temperature before serving.
Nutrition Facts : Calories 189.7, Fat 7.7, SaturatedFat 1.1, Sodium 372.6, Carbohydrate 26.3, Fiber 6.5, Sugar 0.2, Protein 8
PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)
The flavours of Italy combine in this stew that is especially good served over pasta or with grilled italian bread. If ripe tomatoes are unavailable, use canned tomatoes instead. From Fresh from the Vegetarian Slow Cooker.
Provided by Katzen
Categories Stew
Time 6h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
- Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
- Just before serving, stir in the pesto. Adjust seasoning.
Nutrition Facts : Calories 273.9, Fat 4.3, SaturatedFat 0.7, Sodium 88.3, Carbohydrate 46.2, Fiber 11.8, Sugar 8.2, Protein 15.4
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