White Bean And Parmesan Dip Food

PARMESAN-WHITE BEAN DIP

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.

WHITE BEAN AND PARMESAN DIP

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.

WHITE BEAN DIP RECIPE WITH PARMESAN CHEESE & SAGE

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.

WHITE BEAN DIP WITH OREGANO AND PARMESAN CHEESE

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.

PARMESAN & WHITE BEAN DIP RECIPE - (4.6/5)

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.

PARMESAN-WHITE BEAN DIP

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 -- good with veggie sticks, pita chips, etc.
• *NOTE* -- may need up to 1/2 cup of chicken broth for mixture, make to your preferred consistency.

WHITE BEAN DIP

Steps:

• In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

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.