WHITE BEAN DIP RECIPE RECIPES

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WHITE BEAN DIP RECIPE | ALLRECIPES



White Bean Dip Recipe | Allrecipes image

An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.

Provided by msjess

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Bean Dip Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 6

2 (15 ounce) cans cannellini beans, rinsed and drained
? cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
? cup olive oil
1?½ lemons, juiced
salt and pepper to taste

Steps:

  • In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

Nutrition Facts : Calories 133.2 calories, CarbohydrateContent 13.7 g, FatContent 7.6 g, FiberContent 4.1 g, ProteinContent 3.5 g, SaturatedFatContent 1 g, SodiumContent 191.5 mg

WHITE BEAN DIP RECIPE | MARTHA STEWART



White Bean Dip Recipe | Martha Stewart image

A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 6

2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 to 2 tablespoons red-wine vinegar
1/4 cup water
2 teaspoons finely chopped fresh rosemary
Coarse salt and ground pepper

Steps:

  • In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

Nutrition Facts : Calories 176 g, FatContent 8 g, FiberContent 5 g, ProteinContent 6 g

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WHITE BEAN DIP WITH HERBS RECIPE - GRACE PARISI | FOOD & WINE
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From foodandwine.com
Reviews 5
Total Time 10 minutes
Category Bean Dip
  • Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
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WHITE BEAN DIP RECIPE | MARTHA STEWART
white bean dip recipe | martha stewart image
A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.
From marthastewart.com
Reviews 3.1
Category Appetizers
Calories 176 g per serving
  • In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.
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WHITE BEAN DIP WITH HERBS RECIPE - GRACE PARISI | FOOD & WINE
 Fast Hors d'Oeuvres
From foodandwine.com
Reviews 5
Total Time 10 minutes
Category Bean Dip
  • Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
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QUICK WHITE BEAN DIP RECIPE: HOW TO MAKE IT
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Calories 102 calories per serving
  • In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.
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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.
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  • 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.
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  • In a food processor puree all ingredients until smooth. Transfer to serving bowl and chill for at least 1 hour to allow flavors to develop. Serve with crudités.
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