Tuscan White Bean Spread Recipes

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WHITE BEAN DIP



White Bean Dip image

This creamy, rich dip with roasted garlic, fresh herbs and sun-dried tomatoes is perfect for snacking and hors d'oeuvres. Try it for game day or your next dinner party -- it gets gobbled up whether you're drinking beer or sipping cocktails.

Provided by Lisa Lotts

Categories     Appetizer

Time 45m

Number Of Ingredients 14

1 head garlic
1 teaspoon olive oil
pinch kosher salt
1 29 ounce can Cannellini beans ((white kidney beans))
3/4 teaspoon fresh chopped rosemary
3/4 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
head of roasted garlic (peeled)
1/4 cup oil packed, sun-dried tomatoes (finely chopped)
drizzle of good olive oil
sprinkle of fresh herbs

Steps:

  • Preheat the oven to 400.
  • Use a sharp knife and trim the top 1/3" - 1/2" of the head of garlic. Place the garlic in a small piece of tin foil (use the trimmed pieces as well) Drizzle with olive oil and sprinkle with salt.
  • Seal up the tin foil and roast for 30 minutes or until garlic is very tender. Remove from oven and let the garlic rest until it's cool enough to handle. Remove the garlic cloves from the peel and set aside.
  • Heat the olive oil in a small pan over medium high heat until the oil starts to moire and is hot but not smoking. Turn off the heat and immediately add the chopped herbs. The oil will sizzle because of the freshness of the herbs. Swirl the pan so that the herbs are completely coated with the hot oil and set aside.
  • Drain the cannellini beans in a mesh strainer, but DO NOT RINSE THE BEANS. Discard the bean liquid. Transfer the beans to the bowl of a food processor. Pulse several times until the beans resemble a chunky dip.
  • To the bean mixture, add the oil and herb mixture, kosher salt, and lemon juice. Pulse 4 to 5 times to incorporate the ingredients. Add the garlic and lemon juice and pulse to puree the roasted garlic.
  • Add the chopped sun-dried tomatoes and pulse 2-3 times to combine.
  • Transfer the white bean dip to a serving bowl. Drizzle a little olive oil over the top of the dip and sprinkle with fresh herbs. Serve with pita chips or fresh crudite.

Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 155 mg, ServingSize 1 serving

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY



Roasted Garlic and White Bean Dip With Rosemary image

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

1 head garlic
1 teaspoon, plus 5 tablespoons olive oil
2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
3 tablespoons lemon juice (from 1 lemon)
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
1/4 teaspoon black pepper
1 pinch of cayenne, plus more for garnish (optional)
1 tablespoon hot water
1 1/4 teaspoons kosher salt

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

TUSCAN SAUSAGE & BEAN DIP



Tuscan Sausage & Bean Dip image

This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I'm-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party-I'll bet you no one else will bring anything like it! -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

Nutrition Facts : Calories 200 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

TUSCAN WHITE BEAN DIP



Tuscan White Bean Dip image

I was looking for a heathy appetizer to take to a party and decided a good garlicy white bean dip would be the choice. A friend had sent me a recipe for a bean dip. I tried the dip and then tweaked it to my taste. This ultimately should be served on pita chips, however not being able to buy those in Holland, I chose to use plain salted tortilla chips. My recipe was a complete success at the party. People loved it and not a drop was left. At first when told of the dip my husband was skeptical of a healthy bean dip. However he raved about it as well.

Provided by Expat in Holland

Categories     Beans

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans white beans, drained, rinsed well and drained again
4 garlic cloves
3 tablespoons fresh lemon juice
1/3 cup olive oil, plus 1 tablespoon
3 tablespoons fresh parsley, plus one sprig
1/4 teaspoon red pepper flakes
1 tablespoon dried basil
1 teaspoon Dijon mustard
salt & pepper
plain salted tortilla chips

Steps:

  • In a food processor, combine beans, garlic, lemon juice, 1/3 cup olive oil, parsley, red pepper flakes, basil and mustard.
  • Process mixture until creamy smooth.
  • Sample mixture and add salt and pepper to taste.
  • Pour mixture into serving bowl, garnish with a sprig of parsley and 1 tablespoon of olive oil on top.
  • Serve with tortilla chips.

TUSCAN BEAN DIP



Tuscan Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 teaspoons kosher salt, plus additional for seasoning
1/4 cup extra-virgin olive oil
2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
Pinch crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
Crisp vegetables, for dipping (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
  • Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
  • Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

TUSCAN BEAN AND OLIVE SPREAD



Tuscan Bean and Olive Spread image

Wonderful flavors of garlic, rosemary and basil blend in this hearty spread! Lucky enough to have leftovers? Serve it with pita chips, veggies or as a sandwich topper. -DIANE NEMITZ, LUDINGTON, MICHIGAN

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 12

6 sun-dried tomato halves (not packed in oil), finely chopped
1/2 cup boiling water
1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons water
1 tablespoon olive oil
1-1/2 teaspoons dried basil
1 garlic clove, halved
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup Greek olives, chopped
Bagel chips

Steps:

  • In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside., Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives. , Serve with bagel chips.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.

TUSCAN WHITE BEAN DIP (WW)



Tuscan White Bean Dip (Ww) image

The richness of this dip makes it seem like a splurge instead of a healthy choice. In fact, this dip is loaded with fiber and is a replenishing post-workout snack. From "WW 5-Ingredient-15 Minute Recipes" and = 1 point.

Provided by kitty.rock

Categories     Beans

Time 7m

Yield 10 2 tablespoon servings, 10 serving(s)

Number Of Ingredients 8

1 (15 ounce) can cannellini beans, drained and rinsed
1 large garlic clove
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Combine all ingredients in a food processor; process until blended.
  • Serve with fresh vegetables or baked pita chips.

Nutrition Facts : Calories 84.7, Fat 2.9, SaturatedFat 0.4, Sodium 31.8, Carbohydrate 11.2, Fiber 2.8, Sugar 0.2, Protein 4.2

EASY WHITE BEAN DIP



Easy White Bean Dip image

This delicious recipe for Easy White Bean Dip is a staple in gluten free, vegan, vegetarian, and the healthy Mediterranean Diets.

Provided by Food, Wine, and Love | myposhmedia llc

Categories     Appetizers and Sides

Time 10m

Number Of Ingredients 6

Cannellini Beans (white kidney beans- 1 can (15-16 ounce). Drain and then rinse the beans before using in this recipe.)
Olive Oil (extra virgin preferred- 1/4 cup.)
Water-1 1/2 tablespoons (I suggest using fresh water rather than drained from the bean can water.)
Lemon Juice- 1 1/2 tablespoons.
Garlic- 1 clove minced.
Seasonings to taste- while you could use salt or pepper

Steps:

  • To make this you can use a blender, Vitamix, or food processor.
  • If you have not rinsed and drained your beans, do so before you start.
  • Combine all of your ingredients in your food processor (or whatever you are using to make this in). I suggest waiting to add any seasonings until you are able to taste the progress of your dip.
  • Process your dip for 30 seconds, stopping to taste the progress and scrape the sides of the container. Season as needed at this point. Repeat this step until your dip is a smooth texture.
  • Transfer to a serving bow, cover, and refrigerate. When ready to serve, add any additional oil, lemon, or seasonings to the top as desired.

Nutrition Facts : Calories 130 kcal, Carbohydrate 14 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Fiber 3 g, ServingSize 1 serving

TUSCAN WHITE BEAN DIP



TUSCAN WHITE BEAN DIP image

Categories     Condiment/Spread     Bean     Chicken     Citrus     Herb     Appetizer     Low Fat     Low Cal     High Fiber     Low Sodium     Wheat/Gluten-Free     Healthy     Vegan     Simmer

Number Of Ingredients 8

1/4 c. olive oil
8 whole garlic cloves
4 stems fresh rosemary (could sub 1 TB dried, but I wouldn't)
12oz low sodium, low fat chicken stock (homemade is best)
6 19oz cans cannellini beans, drained but not rinsed
Salt and pepper to taste (be generous)
Juice and zest of 4 lemons
1 TB chopped flat leaf parsley

Steps:

  • Slowly brown garlic cloves in oil over medium low heat. Add rosemary and chicken stock. Bring to a low boil. Turn down to low and add beans, cumin and salt and pepper. Cook for 20 minutes over low heat until liquid reduces somewhat and beans are very soft. Let cool about 30 minutes, then puree in food processor with lemon zest, juice and parsley. Check for seasoning (will probably need salt and pepper). Let cool to at least room temperature before using as a spread.

TUSCAN WHITE BEAN SPREAD



Tuscan White Bean Spread image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 2 cups

Number Of Ingredients 7

1 (15-ounce) can no salt added organic navy beans
1/3 cup nonfat plain yogurt
1 teaspoon Italian seasoning
3 whole roasted garlic cloves, finely chopped
2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped
1/4 cup finely chopped fresh basil leaves
Salt and pepper

Steps:

  • Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth.
  • Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld.
  • Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers.

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