Time 1h30m Yield 16 Number Of Ingredients 8 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.
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.
Time 25m Number Of Ingredients 13 Steps:
Put a large saucepan of water on to boil. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes. Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain. Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.
Time 10m Yield 6 servings. Number Of Ingredients 7 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.
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.
Time 1h Yield about 2 cups Number Of Ingredients 9 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.
Time 1h5m Yield 6 Number Of Ingredients 8 Steps:
Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness. Chill for at least 1 hour before serving.
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.
More about “garlic bean dip recipes”
Time 15m Yield 1 1/2 cups Number Of Ingredients 6 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.
