Best Garlic Bean Dip Recipes

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.

ROASTED RED PEPPER AND GARLIC BEAN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

ROASTED GARLIC BEAN DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
• Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
• In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
• Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.

WHITE BEAN AND GARLIC SCAPES DIP

Steps:

• In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
• With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
• Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

WHITE BEAN AND ROSEMARY & GARLIC SPREAD /DIP

Steps:

• Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds, then divide into two or three or leave as is.Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. Transfer to a bowl and refrigerate until 20 minutes-overnight.
• To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.

ROASTED GARLIC WHITE BEAN DIP

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush with 1 teaspoon oil. Wrap bulb in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes., In a food processor, combine beans, lemon zest, lemon juice, Italian seasoning, salt and remaining oil. Squeeze garlic from skins into food processor. Process until smooth. Refrigerate, covered, until cold. Serve with vegetables.

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees.
• Remove white papery skin from garlic head. Do not peel or separate the cloves.
• Wrap head in foil.
• Bake for 45 minutes; cool for 10 minutes.
• Separate cloves. Squeeze to extract garlic pulp. Discard skins.
• Bring 1 cup water to a boil in a saucepan.
• Add tomatoes.
• Cover and removed from heat.
• Let stand 10 minutes.
• Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
• Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

GARLIC BEAN DIP

Steps:

• Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.

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.

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.

QUICK GARLIC BEAN DIP

Steps:

• In a food processor, combine the beans, mayonnaise, parsley, lemon juice, garlic and salt; cover and process until smooth. , Transfer to a serving dish. Cover and refrigerate for 1 hour. Serve with pita bread.

LEMON, CAPER & GARLIC WHITE-BEAN DIP

Steps:

• Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).

WHITE BEAN AND ROASTED GARLIC DIP

Steps:

• 1. Process garlic, oil, pepper and cilantro in food processor and set aside. 2. Process white beans until smooth. 3. Add garlic mixture to processor and combine with bean mixture. Add salt to taste.

WHITE BEAN & ROASTED GARLIC DIP RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Cut the top third of garlic heads off to expose the tops of the cloves. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil. Bake 30 minutes. Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. (May be made ahead and stored in an airtight container in the refrigerator for up to 5 days.) In a food processor combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper and blend. This will keep in an airtight container in the refrigerator for up to 3 days. Makes 10 servings (serving size: 1/4 cup)

WHITE BEAN AND GARLIC DIP

Steps:

• In a blender or food processor blend the beans, garlic, tahini, lemon juice and water until smooth.
• Season with pepper.
• Transfer to a serving bowl and prinkle over a few cumin seeds and a pinch of ground paprika.
• Serve with toasted wholemeal pita bread fingers and olives or fresh vegetables.

BEAN AND HAM DIP WITH GARLIC AND ROSEMARY

Steps:

• Place garlic, rosemary, onion,ham and red pepper flakes in a food processor; pulse to finely chop.
• Add beans, salt and pepper to taste.
• Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute.
• Adjust seasonings and serve with thick potato chips, pita chips or sliced, toasted baguette slices.

BLACK BEAN DIP WITH GARLIC

Steps:

• In a food processor, combine all the ingredients except cilantro sprigs.
• Add 2 tbsps.
• water and process until smooth.
• Transfer the dip to a serving bowl, garnish with cilantro sprigs, and serve with your favorite fat-free tortilla chips.

GARLIC WHITE BEAN DIP

Steps:

• In a small bowl, combine bread crumbs and wine. In a food processor, combine the oil, lemon juice, beans, parsley, garlic, salt, dill and cayenne; cover and process until smooth. Add bread crumb mixture; process until blended. Serve with vegetables.

WHITE BEAN AND GARLIC SCAPES DIP

Steps:

• 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. 3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Yield: 1 1/2 cups.

ROASTED GARLIC BEAN DIP

Steps:

• Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.
• Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes.
• Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.