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, 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
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 WITH ROSEMARY AND GARLIC
Steps:
- Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
- Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
- In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
- Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
- Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
- Variation
- Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.
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GARLIC ROSEMARY WHITE BEAN DIP - NOURISH AND FETE
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4.5/5 (8)Total Time 20 minsCategory Appetizer, SnackCalories 81 per serving
- To lightly roast garlic, place peeled cloves in a cast-iron or non-stick skillet set over medium-high heat. Roast for 8-10 minutes, turning frequently, until cloves are slightly softened and begin to develop blackened marks.
- Place roasted garlic, beans, lemon juice, rosemary, salt, and pepper in the bowl of a food processor fitted with its steel blade. Pulse until beans are coarsely chopped.
- With the motor running, slowly add olive oil through the feed tube. Process until the mixture is smooth. If needed, add a bit more olive oil and/or scrape down the sides of the bowl once.
- Transfer dip to a serving dish. Garnish with an extra drizzle of olive oil or sprig of rosemary as desired. Enjoy with fresh veggies or chips!
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Reviews 16Category SnackCuisine AmericanEstimated Reading Time 3 mins
- Peel the garlic. Remove any tough stems from the herbs; measure out 1/2 cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans.
- Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. Store in the refrigerator for up to 1 week.
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