Creamy Escarole And White Bean Dip Recipes

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OLD WORLD ESCAROLE AND BEANS



Old World Escarole and Beans image

After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.

Provided by MissyPorkChop

Categories     Side Dish     Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 8

2 slices bacon
1 tablespoon olive oil
1 head escarole, coarsely chopped
2 cloves garlic, pressed
1 (15 ounce) can chicken broth
1 (15.5 ounce) can cannellini beans, rinsed and drained
⅛ teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Steps:

  • Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 22 g, Cholesterol 14.4 mg, Fat 11.4 g, Fiber 9.5 g, Protein 9.5 g, SaturatedFat 3.1 g, Sodium 927.1 mg, Sugar 1 g

CREAMY ESCAROLE AND WHITE BEAN DIP



Creamy Escarole and White Bean Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, very thinly sliced
1 medium head escarole (about 12 ounces), hand-torn into large pieces
1/4 cup dry white wine
1 15-ounce can cannellini beans (do not drain)
Kosher salt
1/2 teaspoon finely chopped fresh rosemary
Fresh lemon juice, to taste
Crackers and/or crudites, for serving

Steps:

  • Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes.
  • Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
  • Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS



Creamy White Bean Dip with Charred Peppers image

Provided by Molly Yeh

Categories     condiment

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup (190 grams) dried white beans, preferably navy beans, picked through for any stony bits
4 to 5 strips of lemon rind plus 1/4 cup (60 grams) lemon juice (from 1 lemon)
1 head garlic, cloves peeled and kept whole (yielding about 1/2 cup/70 grams cloves)
1 to 2 dried red chiles, such as chile d'arbol
Kosher salt
Freshly ground black pepper
1/4 cup (56 grams) extra-virgin olive oil, plus more for serving
Charred Baby Bell Peppers, recipe follows, for serving
Flakey salt, for serving
3 tablespoons (42 grams) extra-virgin olive oil
8 ounces baby bell peppers, halved lengthwise
1 lemon, halved

Steps:

  • To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
  • Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
  • To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
  • Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.

ESCAROLE AND BEANS



Escarole and Beans image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  • In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

ESCAROLE WITH WHITE BEANS



Escarole With White Beans image

I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.

Provided by JackieOhNo

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 small onions, quartered and sliced
3 garlic cloves, minced
1/2 cup dry white wine (I use Sauvignon Blanc)
1 cup chicken broth
1 (19 ounce) can cannellini beans (do not drain or rinse)
1 small escarole, tough stems removed and roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
  • Sprinkle Parmesan on top and serve.

WHITE BEAN SOUP WITH ESCAROLE



White Bean Soup with Escarole image

This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. -Gina Samokar, North Haven, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
5 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat orzo pasta
1 bunch escarole or spinach, coarsely chopped (about 8 cups)
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

CREAMY BEAN DIP



Creamy Bean Dip image

Make and share this Creamy Bean Dip recipe from Food.com.

Provided by CrystalA

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (3 ounce) package cream cheese
1/2 cup sour cream
1 can refried beans
3 drops hot pepper sauce (optional)
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/8 teaspoon cumin
1 dash sugar
1 cup cheese, divided (I use taco cheese)

Steps:

  • Preheat oven to 350.
  • Mix cream cheese and sour cream together until smooth.
  • Add all remaining ingredients except cheese.
  • Now add half of the cheese and mix.
  • Pour into dish or pie plate.
  • Top with cheese.
  • Bake for about 15 minutes.

Nutrition Facts : Calories 328.9, Fat 21.4, SaturatedFat 12.2, Cholesterol 56.5, Sodium 884.2, Carbohydrate 22.1, Fiber 6.2, Sugar 2.3, Protein 13.7

CREAMY GARLIC, CANNELLINI BEAN & ESCAROLE SOUP WITH PARMESAN RECIPE - (4.3/5)



Creamy Garlic, Cannellini Bean & Escarole Soup with Parmesan Recipe - (4.3/5) image

Provided by KatrinaB

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 cloves fresh garlic
1 medium carrot,diced
1/2 large white onion, diced
1 can cannellini (white Italian kidney) beans, rinsed
1 cup half & half
3 cups reduced sodium vegetable broth
1 head escarole, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Parmesan cheese

Steps:

  • Heat heavy saucepan or dutch oven over medium heat. Coat the bottom of the pan with oil. Crush garlic and add to oil. Stir 3-4 minutes. Remove garlic and set aside. Add carrot and onion and saute 5 minutes. Finely chop reserved garlic and return to the pot Add Cannellini beans. Slowly pour in the half and half and stir. Next add the vegetable broth and escarole and stir. Season with salt and pepper Simmer uncovered for about 10 minutes Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.

CREAMY WHITE BEAN DIP



Creamy White Bean Dip image

Categories     Condiment/Spread     Sauce     Bean     Appetizer     No-Cook     Low Fat     Vegetarian     Low Cal     High Fiber     Low Sodium     Legume     Fall     Spring     Summer     Winter     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 15-ounce can cannellini (white kidney beans), drained
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, peeled
3/4 teaspoon ground cumin
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 teaspoon grated lemon peel

Steps:

  • Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix mint, dill, and lemon peel in small dish; sprinkle over dip.

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