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
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.
GARLIC BEAN DIP
There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. -Nancy Testin, Harrington, Delaware
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED GARLIC DIP
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
- Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
- Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.
WHITE BEAN AND ROASTED GARLIC DIP
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 9
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.
SPICY ROASTED GARLIC AND SOYBEAN DIP
A festive addition to your holiday party, or a great and healthy weekend dip. Adjust the garlic and spices down for younger children and you've got a mellow protein packed healthy afternoon snack dip. The versatile soybean strikes again!
Provided by rsarahl
Categories Soy/Tofu
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
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
REALLY SPICY GARLIC DIP
Make and share this Really Spicy Garlic Dip recipe from Food.com.
Provided by Pamela Joyce Ochsner
Categories Spreads
Time 3m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- chop vegetables finely.
- Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
- Cover and refrigerate until ready to use.
- Use on crackers or as a dip for vegetables or chips.
Nutrition Facts : Calories 115.2, Fat 9.9, SaturatedFat 6.2, Cholesterol 31.2, Sodium 381, Carbohydrate 4.6, Fiber 0.5, Sugar 1.1, Protein 2.7
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