Bean And Ham Dip With Garlic And Rosemary Recipes

BEAN AND HAM DIP WITH GARLIC AND ROSEMARY

Steps:

• Place garlic, rosemary, onion,ham and red pepper flakes in a food processor; pulse to finely chop.
• Add beans, salt and pepper to taste.
• Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute.
• Adjust seasonings and serve with thick potato chips, pita chips or sliced, toasted baguette slices.

WHITE BEAN DIP

Steps:

• Place both cans of beans, the olive oil, lemon juice, two garlic cloves, sage, rosemary, thyme, and cayenne in the bowl of a food processor or high powered blender. Pulse until mostly smooth.
• Taste the dip, and add salt and pepper to taste, then pulse a few more times to incorporate.
• Place the remaining garlic cloves sun dried tomatoes, and olives on a cutting board. Roughly chop until desired consistency is reached.
• Pour the dip into a large bowl, top with a drizzle of sun dried tomato oil along with the chopped sun dried tomato, garlic, and olive mixture. Serve immediately with your favorite toasted bread, pita, or vegetables.

WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP

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.

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.

GARLIC BEAN DIP

Steps:

• Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.