LEMON AND HERB WHITE BEAN DIP
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!).
Provided by Minimalist Baker
Categories Dip
Time 10m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 192 kcal, Carbohydrate 13.8 g, Protein 6.9 g, Fat 13.2 g, SaturatedFat 1.8 g, Sodium 267 mg, Fiber 4.8 g, Sugar 1.1 g, UnsaturatedFat 10.3 g
LOW-FAT BEAN DIP
"Whether you're hosting a party or just treating yourself, this creamy dip is great to snack on with raw vegetables or tortilla chips," assures field editor Gladys De Boer of Castleford, Idaho.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator.
Nutrition Facts :
FAT FREE WHITE BEAN DIP
Make and share this Fat Free White Bean Dip recipe from Food.com.
Provided by Gidget
Categories One Dish Meal
Time 10m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients to a food processor, except for the chopped onion and chili flakes (I have used a stab mixer successfully).
- Blend until you get a good dip consistency.
- Transfer mixture to a serving bowl and stir in onion and chili.
- Serve with veggie crudités or crackers, and do not feel guilty.
Nutrition Facts : Calories 256.1, Fat 0.8, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 48, Fiber 10.8, Sugar 1.9, Protein 16.1
WHITE BEAN DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
LIGHTER CREAMY WHITE BEAN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
- Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives.
LOW FAT WHITE BEAN DIP
This is a delicious low fat variation of white bean dip. With no oil and high protein...it's a tasty and healthy alternative. So many flavor combinations, so have fun and play with it.
Provided by Ashly1021
Categories Beans
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine beans, yogurt, garlic, lemon juice and zest in food processor and mix until creamy.
- Add the remaining herbs and spices and mix for a few more minutes or until desired consistency.
- Enjoy!
QUICK WHITE BEAN DIP
From Benton Harbor, Michigan, Katina Tanner sends a low-fat party starter. "This is a wonderful way o use fresh basil," she says. "Increase the amount of herbs if you like or replace the pita chips with crackers for variety."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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
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