Best Quick Garlic Bean Dip Recipes

THE BEST HOMEMADE BEAN DIP RECIPE

Steps:

• To make on the stovetop, soak the beans in cold water overnight.
• Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
• Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
• You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
• Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
• Once the beans are very soft, drain off the liquid and reserve for later use.
• Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
• Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.

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.

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.

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.