Best Spicy Roasted Garlic And Soybean Dip Recipes

Spicy Roasted Garlic and Soybean Dip image

Provided by rsarahl

Categories Soy/Tofu

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 cloves garlic, unpeeled
16 ounces frozen soybeans (edamame)
1 1/4 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
6 tablespoons olive oil
1/4 cup lime juice
1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
fresh cut vegetables, of your choice for dipping
pita bread, wedges or chips, for dipping (try baked root veggie chips)

Steps:

In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn).
Alternatively, use oven roasted garlic leftover from another meal.
Remove cloves from the skillet and allow to cool.
When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
Allow the soybeans to cool to room temp.
In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth purée forms.
Add the oil, lime juice and cilantro.
Pulse to combine.
Spoon into a serving dish and garnish with cilantro sprigs.
Serve at room temperature with cut veggies and pita wedges or chips for dipping.

Nutrition Facts : Calories 194.7, Fat 15.3, SaturatedFat 2.1, Sodium 365.1, Carbohydrate 7.2, Fiber 3.6, Sugar 1.9, Protein 9.7

Roasted Garlic Asiago Dip image

Provided by ratherbebaking

Categories Oven

Time 1h20m

Yield 4 cups

Number Of Ingredients 7

1 head garlic
16 ounces cream cheese
2 cups shredded asiago cheese
1/3 cup heavy cream
1/2 cup sour cream
1/4 cup parsley, chopped
1/2 cup mozzarella cheese, shredded

Steps:

Preheat oven to 400.
Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
(or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
Reduce oven temp to 350.
With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
Place mixture into a casserole or baking dish and top with shredded mozzarella.
Bake about 20 minutes until bubbly and golden brown on top.
Serve with firm crusty bread, crackers or other dippers of your choice.
I have added artichoke hearts to the dip for a nice change.
Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

Nutrition Facts : Calories 578.1, Fat 55.1, SaturatedFat 31.6, Cholesterol 178.1, Sodium 487.6, Carbohydrate 11.5, Fiber 0.4, Sugar 5, Protein 11.9

Roasted Garlic Bean Dip image

Provided by Eddie Jackson

Categories appetizer

Time 1h

Yield about 2 cups

Number Of Ingredients 9

1 head garlic
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
6 to 8 medium carrots, peeled and cut into sticks
2 to 3 rutabagas, peeled and cut into sticks
1 15-ounce can cannellini beans (drained and rinsed, liquid reserved)
1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1 teaspoon dried thyme
Pita chips, for serving

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.