Best Warm White Bean Dip Recipes

Warm Spinach-White Bean Dip with Crudites image

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 12

5 ounces baby spinach (3 cups)
1 cup part-skim ricotta cheese
1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 fennel bulb, halved and thinly sliced
1 bunch radishes (about 6), halved, greens trimmed but left intact
12 small carrots, greens trimmed but left intact
1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
3 stalks celery, halved lengthwise and then crosswise

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 g, Cholesterol 6 g, Fat 2 g, Fiber 4 g, Protein 5 g, Sodium 353 g

Warm White Bean Dip image

Provided by Elizabeth

Time 10m

Yield 8

Number Of Ingredients 6

2 cloves garlic, peeled
1 (15.5 ounce) can great northern beans, drained
½ teaspoon ground cumin, or more to taste
1 teaspoon freshly squeezed lime juice, or more to taste
1 pinch salt
2 tablespoons extra-virgin olive oil

Steps:

Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
Heat in the microwave on high for 30 seconds.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 11.9 g, Fat 3.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 21.9 mg

Warm Spinach & White Bean Dip Recipe image

Provided by brenie_shydee

Number Of Ingredients 7

5 ounces baby spinach (3 cups)
1 cup part-skim ricotta cheese
1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/4 teaspoons coarse salt
Freshly ground pepper

Steps:

1. 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. 2. 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. 3. Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.