White Bean And Roasted Garlic Dip Recipes

ROASTED GARLIC AND WHITE BEAN DIP

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.You could also do this with tin foil, though I haven't tried.
• Roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.
• Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.Feel free to stop the machine to scrape down the sides a couple of times if needed.
• Once smooth, taste the dip and increase the lemon juice or salt if needed.
• Roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.
• Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!
• Store any leftover white bean dip in an airtight container in the fridge for between 3-5 days or the freezer for 3-4 months.

ROASTED GARLIC AND CANNELLINI BEAN DIP RECIPE

Steps:

• Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves.No time to roast your garlic? Substitute 3-4 cloves of grated garlic. Raw garlic is stronger flavored than roasted garlic, so only use 3-4 cloves to start. You can add more after tasting if you want more garlic flavor.
• Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.
• Transfer the white bean dip to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. This dip is also delicious as a sandwich spread. Makes about 1 1/2 cups.

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 DIP

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

ROASTED GARLIC AND PARMESAN WHITE BEAN DIP

Steps:

• Puree everything in a food processor adding as much olive oil as needed to get it to the desired consistency!

ROASTED GARLIC WHITE BEAN DIP

Steps:

• Preheat oven to 400° F.
• Cut approximately 1/2 inch of the top of the bulb of garlic to expose the cloves inside, and peel away any loose papery layers.
• Place garlic bulb on a piece of foil and drizzle 2 teaspoons of olive oil onto the exposed cloves, and season with salt and pepper to taste.
• Pull up the sides of the foil to seal up the garlic bulb package.
• Place the garlic packet in a baking dish or on a baking sheet and roast in the oven for 35 minutes. Remove from the oven and allow garlic to cool for about 10 minutes before handling.
• Add cannellini beans, lemon juice, lemon zest, parsley, rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the bowl of a food processor. Carefully squeeze out the garlic cloves into the food processor, reserving 3-5 cloves for garnish.
• Blend until smooth and creamy on high speed, and add the olive oil through the feed tube as the mixture is blending. You will need to stop periodically to scrape down the sides of the bowl.
• Transfer to a serving dish and garnish with reserved garlic cloves and additional black pepper and lemon zest, if desired.

WHITE BEAN SOUP WITH PASTA

Steps:

• Put a large saucepan of water on to boil.
• Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
• Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
• Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.

WHITE BEAN DIP

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.

ROASTED GARLIC PARMESAN WHITE BEAN DIP

Steps:

• Preheat oven to 450 degrees. Peel the garlic cloves. Place the cloves in a piece of heavy-duty foil - drizzle with a small amount of olive oil, then wrap in the foil, leaving a small opening at the top of the pouch. Place in the oven for 25-30 minutes, or until garlic is soft and starting to turn golden. Allow to cool. Place the beans, roasted garlic, and the rest of the ingredients except for the olive oil in the bowl of a food processor. Run processor, streaming in the olive oil until it reaches a creamy consistency, scraping down the sides of the bowl as needed. Transfer to a bowl. Cover and refrigerate until ready to use. Garnish with additional chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or veggies.

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.

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.

ROASTED GARLIC AND ROSEMARY WHITE BEAN DIP

Steps:

• Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.
• Drain and rinse 2 cans of cannellini beans.
• In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine.
• Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
• Serve immediately or cover tightly with plastic wrap and refrigerate.
• Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
• Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.