WHITE BEAN DIP
Provided by Alex Guarnaschelli
Time 11h25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
- Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
- For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
- Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.
WARM SPINACH DIP
"I created this lighter version of a hot spinach dip after my husband and five kids raved about a similar appetizer at one of our favorite restaurants," says Debbie Marrone of Warner Robins, Georgia. TIP: "It's great with tortilla chips, bagel chips or low-fat wheat crackers," Debbie suggests.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally. Serve warm with vegetables.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
WARM SPINACH-WHITE BEAN DIP
From Martha Stewart - Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.
Provided by shmeks02
Categories Low Cholesterol
Time 20m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.
- Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
- Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.
Nutrition Facts : Calories 80.5, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.4, Sodium 279.4, Carbohydrate 10.4, Fiber 2.5, Sugar 0.3, Protein 6.1
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
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
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
WHITE BEANS AND SPINACH
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.
Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
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