DIP BAR
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the green goddess white bean dip: In a food processor, puree the white beans, olive oil, basil, chives, tarragon, lemon juice, anchovy paste and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use.
- For the Gorgonzola-cucumber dip: In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use.
- To serve, place white bean dip, Gorgonzola-cucumber dip and the guacamole in separate bowls. Surround the dips with vegetable crudites, pita chips, tortilla chips and pretzels.
WHITE BEAN DIP WITH PITA CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
BASIL WHITE BEAN DIP
We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it's turned out to be a great alternative. -Erin Bosco, Carlton, Washington
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
BASIL WHITE BEAN DIP + SANDWICH SPREAD
Steps:
- Combine the beans, basil, garlic, olive oil, and lemon juice in a food processor. Process until basil is finely chopped and the dip is almost smooth. Season with salt and pepper to taste. If you're using this as a dip, you can top it with toasted pine nuts or fresh basil leaves before serving.
Nutrition Facts : Calories 141 kcal, Carbohydrate 15 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CLAUDIA LAMASCOLO
This is a delicious white bean dip that is infused with garlic, olive oil, and some spices into a fabulous appetizer. This can be served with garlic bread or vegetables and made smooth or left chunky. This easy recipe is over the top delicious!
Provided by Claudia Lamascolo
Categories white bean recipes, dip recipes, appetizers, bean recipes, party foods
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Add the beans, garlic, spices you're using, any additions you like, olive oil and parsley into the food processor and pulse to the desired way you prefer your dips.
- I like mine smooth and added a few beans on the top.
- Season this to taste, add the salt, pepper and cayenne pepper or red pepper flakes (if using) as desired in flavor.
- Serve warmed for 30 seconds in the microwave for best results or baked at 400 degrees with shredded cheeses.
- Drizzle top with more olive oil before serving.
- Serve with Tuscan Garlic Bread, Stick Vegetables, Pita Points or Crackers or Tortilla Chips.
- Store any leftovers in the refrigerator and warm 20 to 30 seconds in the microwave for best results and flavors.
Nutrition Facts :
BASIL AND LEMON WHITE BEAN DIP
Quick and easy, this dip comes out smooth and fluffy like restaurant hummus. Paired with crackers and colorful pepper slices, it's perfect for showers and cookouts. Or use as a sandwich spread, topped with sprouts and avocado. In fact, with sunny lemon zest, sweet basil, and toasted pine nuts, you may just want to eat this dip with a spoon.
Provided by Lee
Categories Appetizers & Dips
Time 20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a food processor or blender, process pine nuts until nut butter is formed. (Stop processor and scrape sides 2-3 times as needed.) As pine nuts are soft, this should take less than 1 minute.
- Transfer pine nut butter to a small bowl and set aside. Wipe out food processor. (Blending beans separately from fat helps ensure fluffy hummus.)
- Combine beans and lemon juice in food processor until smooth, at least 3 minutes.
- Add pine nut butter and garlic to food processor and blend again until velvety smooth, another 3 minutes.
- Add basil, chives, and lemon zest. Pulse and scrape sides until mixed, leaving visible herbs.
- Garnish with extra basil, chives, or toasted pine nuts.
Nutrition Facts : Nutrition Information Serving size 2 rounded Tbsps (1/16th recipe) Calories
WHITE BEAN DIP
Soaking the beans the night before drastically reduces the cooking time. And I'll often cook extra beans, to maximize my energy-efficiency, and use them for soup. If using canned white beans, or making a big pot, you'll need 2 cups (380g) of beans, drained for the dip. Reserve some of the liquid, as indicated in the recipe for making the dip. You can use whatever herbs you like. Fresh basil works quite well, as does sage, and tarragon would add a nice sharpness. Serve the dip with toasted slices of bread, or whole-grain crackers.
Provided by David
Number Of Ingredients 12
Steps:
- Rinse the dried beans and sort them, checking for stones or debris. Soak the beans overnight in cold water.
- The next day, bring the beans to a gentle boil with a bay leaf, making sure there is plenty of water covering them. Cook until completely tender, 1 to 2 hours, depending on the beans. (If you live in an area with hard water, a pinch of baking soda can be added to the water to help the beans cook and soften.)
- Drain the beans, reserving some of the liquid. Puck out the bay leaf and let the beans cool until tepid.
- Put the beans along with 1/4 cup (60ml) of their cooking liquid in a blender or food processor, and blend with the garlic, dill, mint, parsley, olive oil, lemon juice, salt, and red pepper powder. You'll need to stop the machine a few times and scrape down the sides, but do puree it long enough for it to be completely smooth, which will take several minutes.
- Taste, and adjust for seasoning, adding more salt or olive oil if desired. If it's too thick, add a tablespoon or so of the reserved bean liquid or olive oil. Garnish with a generous drizzle of olive oil and a scattering of fresh chopped herbs.
WHITE BEAN DIP
A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.
Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 5 g, Protein 6 g
WHITE BEAN DIP WITH HERBS
This creamy white bean dip with herbs is light, oil-free, delicious and full with flavor. The tahini and herbs make this white bean dip nutritious and irresistible. With only a few basic ingredients you can make this oil-free dip too!
Provided by Bianca
Categories Dip
Time 15m
Number Of Ingredients 10
Steps:
- Add the beans, parsley, dried basil, dried dill, garlic, lemon juice, green superfood powder and salt to a food processor with the S-blade attached.
- Process for 30 seconds, until the herbs and beans are roughly chopped. Stop every 10-15 seconds to scrape down the sides of the machine with a spatula.
- Blend again and pour the tahini over the beans, then blend. Slowly add the water too. Add more water if you want a thinner dip.
- make sure the dip is balanced enough in terms of flavor. Taste the white bean dip and add any salt or lemon juice to taste, if necessary. Transfer the dip to a serving bowl and top with additional fresh herbs and/or nuts/seeds.
- this dip can be kept in an airtight container in the fridge for up to 5 days. The dip will thicken once refrigerated, but can be thinned out with a bit of lemon juice or water.
GARLIC WHITE BEAN BASIL HUMMUS + HOMEMADE TOASTED PITA CHIPS
Delicious garlic white bean basil hummus made with flavorful garlic, zesty lemon juice, and fresh basil. The perfect, easy homemade hummus to pair with veggies and homemade toasted pita chips.
Provided by Monique Volz of Ambitious Kitchen
Categories Appetizer Gluten Free Snack Vegan Vegetarian
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Cut each pita into 8 wedges and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle 1 teaspoon salt all over wedges adding other spices if desired; toss again to coat.
- Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.
- Make your hummus: combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped.
- Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
- If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.
Nutrition Facts : ServingSize 1 g, Calories 145 kcal, Carbohydrate 18.4 g, Protein 6.3 g, Fat 7 g, Fiber 5.4 g
FRESH BASIL-WHITE BEAN HUMMUS
This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything!
Provided by Prose
Categories Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients in blender or food processor and puree until creamy, scraping sides occasionally.
- Taste and adjust flavors as desired.
WHITE BEAN PESTO
White bean pesto is the perfect pasta sauce or healthy dip. Made with just 7 ingredients and ready in 5 minutes, this dip is naturally vegan, gluten free, dairy free and nut free and sure to please any crowd!
Provided by Samantha Rowland
Categories sauce
Time 5m
Number Of Ingredients 7
Steps:
- Remove the basil leaves from the thick stalks. Add basil to the food processor.
- Add the lemon juice, olive oil, salt and garlic powder to the basil in the food processor. Process on high about 1 minute to break up the basil well.
- Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.
- Rinse and drain the can of white beans. Add the drained white beans to the food processor and process on high 1-2 minutes, scraping down the sides as needed.
- Test the texture and consistency of the white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tbsp. at a time and process again until you have the right consistency.
Nutrition Facts : Calories 139 kcal, Carbohydrate 20 g, Protein 8 g, Fat 4 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
HERB ARTICHOKE WHITE BEAN DIP
Herb Artichoke Bean Dip is a 5-minute dip recipe with white beans, artichokes, fresh herbs, and feta cheese. It's savory, zingy, and perfect for any occasion!
Provided by Traci The Kitchen Girl
Categories Appetizer Dip/Spread
Time 5m
Number Of Ingredients 7
Steps:
- Place ARTICHOKES, WHITE BEANS, OLIVE OIL, LEMON JUICE, FRESH HERBS, and BLACK PEPPER in food processor fitted with the chopping blade.
- Pulse ingredients until creamy. Add fresh HERBS and pulse to combine.
- Fold in FETA CHEESE. Add SALT and PEPPER to taste.
- Serve immediately or refrigerate in an airtight container up to 5 days.
Nutrition Facts : ServingSize 0.25 cup, Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 35 mg, Fiber 1 g, Sugar 1 g
WHITE BEAN ARTICHOKE DIP
White Bean Artichoke Dip is a healthy appetizer, snack or spread for sandwiches. White beans, artichokes, lemon juice, olive oil, cayenne pepper, basil and garlic are blended and topped with fresh basil and parsley to create a healthy, flavorful dip.
Provided by Julia
Categories Dip, Appetizer
Time 10m
Number Of Ingredients 12
Steps:
- Place the white beans, garlic, artichokes and marinade in the food processor and blend for 1 minute. Slowly add the 2 Tablespoons of extra virgin olive oil as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add the basil leaves, cayenne pepper, lemon juice and continue to blend until well combined and creamy. Add the salt and pepper to taste.
- Put the dip into a serving bowl and garnish with fresh basil, parsley and lemon zest. Serve with pita chips and vegetables.
QUICK WHITE BEAN DIP
From Benton Harbor, Michigan, Katina Tanner sends a low-fat party starter. "This is a wonderful way o use fresh basil," she says. "Increase the amount of herbs if you like or replace the pita chips with crackers for variety."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 8
Steps:
- In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
WHITE BEAN & BASIL HUMMUS
White bean hummus with basil oil drizzle! This low-fat hummus is bursting with fresh flavor, perfect as a dip or spread on sandwiches. Vegan and GlutenFree
Provided by Alex Caspero
Time 20m
Number Of Ingredients 9
Steps:
- Place the basil and the olive oil in a food processor or blender and puree until basil is finely minced and oil is a vibrant green color. Set aside.
- Rinse and wipe out the food processor or blender.
- Add the ingredients for the hummus along with a pinch of salt and pepper to the base of the food processor or blender and puree until creamy and smooth.
- Spoon the hummus into a bowl and drizzle with 1/4 cup basil oil. Gently swirl the oil in and serve!
BASIL WHITE BEAN DIP
This fabulous dip is made with fresh, chilled veggies like red peppers, cucumbers and celery.
Provided by Sarah Walker Caron
Categories Lunch
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- In the bowl of a food processor (a mini one works great for this!), combine the basil, white beans, olive oil and parmesan. Salt and pepper to taste.
- Whirl the mixture in the food processor until smooth.
- Serve with fresh veggies.
Nutrition Facts : ServingSize 1 Serving
CANNELLINI BEAN, ASPARAGUS, AND BASIL DIP
from "veggie belly" - http://www.veggiebelly.com/2010/05/white-bean-asparagus-basil-hummus.html
Provided by ellie3763
Categories Spreads
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
- Place asparagus in a blender with all other ingredients. Puree to desired consistency.
- Serve chilled with vegetable crudites, chips or pita bread.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 2, Sodium 19.9, Carbohydrate 31.8, Fiber 9, Sugar 1.8, Protein 12.9
WHITE BEAN DIP
White Bean Dip comprises white beans that have been blitzed together with olive oil, lemon and numerous herbs. Serve with crudités and pita chips.
Provided by Michelle Minnaar
Categories Dip
Time 10m
Number Of Ingredients 7
Steps:
- Place the beans, lemon juice and zest, olive oil, garlic and cumin in a food processor and blend until smooth.
- Add the herbs and give it a quick blitz to incorporate.
- Season to taste then spoon into serving bowls.
- Serve with vegetable crudités and crackers as a snack, starter or side dish. Enjoy!
Nutrition Facts : ServingSize A small side dish, Calories 299 calories, Sugar 1.5 g, Sodium 248.5 mg, Fat 21.2 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6.3 g, Protein 7.7 g, Cholesterol 0 mg
WHITE BEAN DIP WITH BASIL OIL
A tasty starter that is an ideal treat when having friends around. Leftover dip (if any) can be used on sandwiches, or with grilled lamb, pork or beef sausages. From Recipes+, May 09
Provided by Kiwi Kathy
Categories Beans
Time 18m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Place basil in a large heatproof bowl. Pour boiling water over and cover. Stand 30 seconds; drain. Refresh under cold water. Process basil, 1/4 cup extra virgin olive oil and 1/4 cup extra light olive oil until smooth. Transfer to a bowl; cover surface directly with plastic wrap.
- Process beans with the feta, remaining extra virgin olive oil, garlic and juice until smooth. Season to taste with salt. Transfer to a serving bowl.
- Preheat oven to 180 degrees C / 160 degrees fan forced. Cut bread into triangles. Place on baking trays. Brush with remaining extra light olive oil; sprinkle bread with combined seeds and cumin. Bake for for 3 - 4 minutes or until crisp.
- Drizzle dip with 1/3 cup basil oil then serve with bread.
- Enjoy.
Nutrition Facts : Calories 696.6, Fat 60.1, SaturatedFat 11.3, Cholesterol 22.2, Sodium 288.9, Carbohydrate 28.7, Fiber 7.6, Sugar 1.6, Protein 14.2
WHITE BEAN AND PARMESAN DIP
This creamy White Bean and Parmesan Dip, which combines cannellini beans, olive oil, lemon, and Parmigiano-Reggiano, is ultra-easy to make and tastes super luxurious.
Provided by Marie Asselin, FoodNouveau.com
Time 10m
Number Of Ingredients 7
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 WITH BASIL OIL
Discover your inner Nigella by making this easy and delicious white bean dip. Cannellini beans are the favourites for this dish, but you can use any white beans you like.
Categories Workday lunches
Time 29m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place basil in a large heatproof bowl. Pour boiling water over to cover. Stand for 30 seconds; drain. Refresh under cold water. Process basil and 1/2 cup oil until smooth. Transfer to a bowl; cover surface directly with plastic food wrap.
- Process beans with fetta, remaining oil, garlic and juice until smooth. Season to taste. Transfer to a serving bowl.
- Preheat oven to 180°C/160°C fan-forced. Cut bread into triangles. Place on baking trays. Brush with olive oil: sprinkle bread with combined seeds and cumin. Bake for 8-14 minutes or until crisp.
- Drizzle dip with 1/3 cup basil oil then serve with bread.
Nutrition Facts : ServingSize Serves 4
WHITE BEAN DIP
Steps:
- Combine the beans, olive oil, vinegar, garlic powder, some salt and pepper and 2 tablespoons cold water in a food processor and blend until smooth. Transfer to a serving bowl, garnish with a drizzle of olive oil and sprinkle with the crushed red pepper. Serve with pita chips.
Nutrition Facts : Calories 212, Fat 10 grams, SaturatedFat 1 grams, Sodium 148 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 8 grams
CROSTINI WITH WHITE BEANS AND BASIL-MARINATED SHRIMP
Steps:
- Preheat oven to 350°F.
- In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
- Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
- In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
- In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Transfer arugula to medium bowl, drizzle with olive oil-lemon juice mixture, and toss to combine.
- Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.
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Reviews 8Category Sauce, Dip, SpreadCuisine AmericanTotal Time 5 mins
- In a food processor or high-speed blender, process the drained beans, basil, milk, nutritional yeast, olive oil and garlic until blended and completely smooth, stopping the machine several times to scrape down the sides.
- Transfer the pesto to an airtight container. Use as a dip, spread, a drizzle/sauce for vegetables, or toss with hot pasta.
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- In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
- Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
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- In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Blend in the fresh herbs, if desired.
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- Put 3 tablespoons of the bean liquid, along with the tahini, and doTERRA Lemon Oil, in the bowl of a food processor and process for 1 minute, then scrape down the sides and bottom of the bowl, then process for an additional 30 seconds.
- Add the apple cider vinegar, minced garlic, and sea salt to the food processor and process for 30 seconds, then scrape down the sides of the bowl.
- Add half of the beans, then process everything together for 1 minute. Scrape down the sides of the bowl, then add the rest of the beans and process for 1 more minute, or until the dip is smooth and creamy.
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