white bean dip

This recipe is from NY Times Cooking. But I have changed it up.  Here&#039;s the original recipe.

Cheesy White Bean Tomato Bake recipe

olive oil (extra virgin)

garlic (thinly sliced)

San Marzano peeled tomatoes

spinach

(15 oz) cans Cannellini white beans

water

Italian seasoning

red pepper flakes

kosher salt and black pepper

mozzarella

Pre-heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, about 1 minute. Add in the San Marzano peeled tomatoes (be careful of splattering) and mash them down with a potato masher or the back of a wooden spoon.  Let cook for about a minute and then reduce the heat as needed to prevent the garlic from burning.

Add the spinach and the beans, water and then all the Italian seasoning, crushed red pepper flakes, and season with the salt and pepper. Stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots; for about  8 to 10 minutes. For more browning, switch to the broiler setting and leave under the broiler for about 2 minutes. Serve and enjoy immediately.

This garlic herb white bean dip is a delicious and healthy dip recipe that everyone will love! It's a unique alternative to hummus.

Garlic Herb White Bean Dip

garlic clove

herbs

cannellini beans

olive oil

white wine vinegar

salt

black pepper

To serve: carrots, celery, veggies, crackers, bread, pita, pita chips, homemade crackers, or crostini

Peel the garlic. Remove any tough stems from the herbs; measure out 1/2 cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans.

In the bowl of a food processor, add garlic and herbs and process until finely chopped.

Add the white beans, olive oil, white wine vinegar, kosher salt, and black pepper. Process until smooth, scraping down the bowl as necessary. Store in the refrigerator for up to 1 week.

A light and rustic dip that easily accompanies any meal, serve this creamy white bean dip with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread.

White Bean and Rosemary Dip

vegetable stock

garlic (minced (optional))

rosemary

lemon juice

salt and pepper (or more to taste)

In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat.

Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.

With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.

Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.

If you love hummus, you are going to enjoy this Italian version. This roasted garlic and cannellini bean dip is delicious with crackers, crostini, and as a vegetable dip.

Roasted Garlic and Cannellini Bean Dip Recipe

cannellini beans (drained and rinsed)

garlic

lemon

extra virgin olive oil (plus extra for drizzling)

rosemary (chopped fine, plus extra for garnish)

pepper

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.

A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).

Lemon and Herb White Bean Dip

white beans ((drained

tahini

tsp sea salt

garlic, pressed

Tbsp extra virgin olive oil ((if oil-free, omit))

Pita bread or chips ((or crackers // gluten-free as needed))

or roasted veggies ((e.g. carrots, radish, cucumber, beets))

To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).

Blend until creamy, scraping down sides as needed — about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.

Add chopped dill (or other herbs) and pulse again to combine.

Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.

Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.

Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

https://www.youtube.com/watch?v=Y_vSHehET9g

A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).

Full Recipe: https://minimalistbaker.com/lemon-and-herb-white-bean-dip/
 
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Lemon and Herb White Bean Dip | Minimalist Baker Recipes

This easy white bean dip recipe is flexible, healthy, and delicious! Serve it as an appetizer or enjoy it as a snack with pita chips and fresh veggies.

White Bean Dip

beans

lemon zest

sea salt

water (if needed)

basil leaves

rosemary leaves

In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Blend in the fresh herbs, if desired.

Serve with veggies or pita.

This Creamy White Bean Dip is light, tasty, &amp; packed with flavor from spring herbs &amp; tahini. You’ll only need 5 ingredients to make this oil-free recipe!

Creamy White Bean Dip with Spring Herbs

parsley, thick stems discarded

(8 grams) chives,

(4 grams) loosely packed mint leaves

lemon (3

15.5-ounce

(140 g) high-quality, runny tahini (I recommend this one)

– 1 cup (175-235 ml) ice-cold water*

Herbs

Prepare your ice water, if you haven&#8217;t already (see note). Add the parsley, chives, mint, garlic, lemon juice, and salt to a food processor with the S-blade attached. Process for 45-60 seconds, until the herbs are roughly chopped. Stop every 15-20 seconds to scrape down the sides of the machine with a spatula.

Beans

Add the drained beans to the food processor and process until they are mostly broken down, 30 to 45 seconds.

Blend

Pour the tahini over the beans, then seal the food processor and begin to run. Slowly stream the ice water into the food processor while it is running, then continue to blend for 5 minutes, continuously. Use 3/4 cup of water for a thicker spread, and 1 cup of water for a smooth, creamy dip.

Serve

taste the dip and add any salt to taste, if necessary. Use a spatula to transfer the dip to a serving bowl and top with additional fresh herbs and/or olive oil, if desired. Or, store in an airtight container in the fridge for up to one week; note that the dip will thicken once refrigerated.

Great dip!  I didn't have fresh parsley so I used the mint and 1/2 bunch of cilantro which worked out surprisingly well! The reason I didn't give this 5 stars is because I added 1/2 cup of ice water right off the bat and it came out so thin for us! I measured all ingredients and the only variable was the official size of a "bunch" but I think even adding more cilantro wouldn't have thickened this up.  I will make this again with the listed ingredients, but slowly add my ice cold water a little at a time.  Using 1/2 c. water for us made a very runny dressing right off the bat.  Tastes great!!  But I thought there was some magic with the processing for 5  minutes that would make this thicken up, which is what we were going for.

This recipe for white bean dip comes together in just 10 minutes, requiring 10 ingredients and 1 bowl to prepare. This recipe is great for meal prep because it&#39;s so easy to make and will last for quite some time. It&#39;s vegan and gluten-free as well.

White Bean Dip Recipe

white beans,

parsley (packed)

chives (packed)

thyme

¼ tsp black pepper

onion powder ((optional))

rosemary ((optional))

walnuts

To a food processor or a blender, add all of the ingredients (start with smaller amounts of lemon juice, lemon zest, and rosemary) and puree for 1-2 minutes, scraping down the sides if needed. For a dip with more texture, blend for 30 seconds. For a smoother dip, blend for longer.

Add walnuts and pulse a few times until they incorporate (optional). Don&#039;t blend them fully.

Taste and adjust the flavor if needed- more salt for saltiness, lemon juice and zest for tanginess, or garlic for depth.

Enjoy immediately or refrigerate for 1-2 hours, which will allow the dip to thicken. Serve with pita chips, crackers, or vegetables of choice.

Save in a covered container, in a refrigerator for up to 5 days.

Super snack-able, creamy vegan queso made with protein- and fiber-rich white beans! Ready in 30 minutes with just 9 ingredients, it’s our new favorite dip for chips and beyond.

Creamy Vegan White Bean Queso

jalapeño ((if sensitive to heat, use half))

garlic, left

(15 oz.) can cannellini beans ((NOT drained))

yeast

tsp smoked paprika

cumin

cashew butter*

Preheat your oven to 450 degrees F (232 C) and set out a baking sheet.

Place the jalapeño on the baking sheet and lightly coat with olive oil. Place the garlic cloves in a small piece of foil (or parchment paper) and lightly coat with more olive oil. Close your foil pouch and place on the baking sheet with the jalapeño. Roast for 15 minutes until blistered.

Meanwhile, to a small saucepan, add the beans, including the liquid from the can. Bring to a boil, then reduce to a simmer, cooking for 4-5 minutes. Reserve 1/4 cup of the cooking liquid from the pot and then drain what’s left.

To a food processor (or high-speed blender, but you may need water to encourage blending) add the drained beans, cooking liquid, nutritional yeast, smoked paprika, cumin, sea salt, and cashew butter.

Once the jalapeño and garlic are done roasting and cool enough to handle, carefully remove any seeds/stems from the jalapeño and skin from the garlic. Place the jalapeño and garlic cloves into the food processor. (Note: Be sure to wash your hands after peeling to avoid getting any lingering heat on your skin or in your eyes.)

Process the dip on high until smooth and creamy. Taste and adjust flavor to your preference, adding salt for overall flavor, nutritional yeast for cheesiness, or smoked paprika for smokiness. If needed for blending, you can add a little water.

Serve warm with chips. Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop. Not freezer friendly.

https://www.youtube.com/watch?v=dQaEeZ907QE

Super snack-able, creamy vegan queso made with protein and fiber-rich white beans! Ready in 30 minutes with just 9 ingredients, it’s our new favorite dip for chips and beyond.

Full Recipe: https://minimalistbaker.com/creamy-vegan-white-bean-queso/
 
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Creamy Vegan White Bean Queso | Minimalist Baker Recipes

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Top 10 white bean dip recipes from across the web

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Top Tags

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The most viewed white bean dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine