White Bean Garlic Dip Food

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.

GARLICKY WHITE-BEAN DIP

Steps:

• Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• Preheat oven to 350 degrees.
• Place heads of garlic, cut side facing up, in a small baking dish. Drizzle with 1 TBSP of the olive oil. Cover with foil and bake 1 hour or until tender. Uncover and set aside to cool.
• Squeeze garlic cloves into food processor. Add remaining oil from baking dish, plus 4 TBSP oil, beans, lemon juice, salt, lemon zest, and rosemary. Blend until smooth.
• Transfer mixture to bowl and season with freshly ground black pepper. Cover and refrigerate at least 1 hour. Should be served at room temperature.
• *NOTE: Can be prepared 1 day ahead. Let stand 1 hour at room temperature before serving.

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.

WHITE BEAN AND GARLIC DIP

Steps:

• In a blender or food processor blend the beans, garlic, tahini, lemon juice and water until smooth.
• Season with pepper.
• Transfer to a serving bowl and prinkle over a few cumin seeds and a pinch of ground paprika.
• Serve with toasted wholemeal pita bread fingers and olives or fresh vegetables.

WHITE BEAN GARLIC DIP

Steps:

• Rinse and drain the beans.
• Place all ingerdients into a food processor and process on high til creamy.
• Add more olive oil if desired to reach favored consistency.
• Serve with pita chips or tortilla chips.

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• Preheat the oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.

WHITE BEAN, GARLIC, AND ROSEMARY DIP

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.

WHITE BEAN AND GARLIC SCAPES DIP

Steps:

• In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
• With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
• Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• In a food processor, combine the beans, roasted garlic, oil and lemon juice and process until smooth. Season with salt and pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
• Tranfer to a serving bowl, garnish with the parsley leaves, and serve with your favorite vegetables for dipping.