Spicy Cannellini Dip Recipes
SPINACH AND CANNELLINI BEAN DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
- Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
- Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.
Nutrition Facts : Calories 175 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1000 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 8 grams, Sugar 2 grams
GOLDEN WHITE BEAN DIP
Provided by Katie Lee Biegel
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a food processor, combine the beans, ginger, turmeric, garlic and 2 tablespoons of the reserved bean liquid and process until the mixture begins to get smooth. With the motor running, drizzle in the olive oil and process until smooth. If the mixture is too thick, add more bean liquid. Season with salt and pepper. Garnish with a drizzle of olive oil and serve with pita chips and crudites.
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