White Bean And Rosemary Garlic Spread Dip Food
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
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP
A great party starter is this appetizer very flexible you can use navy beans or Great Northerns. Optional ingredients may include sun dried tomatoes, toasted nuts, black or green olive. This would be great for a sandwich spread!
Provided by Rita1652
Categories Spreads
Time 30m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
- To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.
WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
- Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
- Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.
WHITE BEAN, GARLIC, AND ROSEMARY DIP
Not TOO garlicky, but it has a nice kick. Serve with crudites or pita chips. Might also be good on crostini. New Seasons Market.
Provided by VNess
Categories Spreads
Time 10m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a food Processor, process garlic till minced.
- Add remaining ingredients to food processor and process until smooth.
- Season to taste.
- OPTIONAL: May steam spinach, squeeze out liquid, chop, and add to dip.
Nutrition Facts : Calories 55.6, Fat 2.4, SaturatedFat 0.3, Sodium 109.6, Carbohydrate 6.5, Fiber 1.8, Sugar 0.2, Protein 2.6
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