Best 5 Smokey White Bean Spread With Roasted Garlic And Basil Recipes

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Smokey white bean spread with roasted garlic and basil is an incredibly flavorful and versatile dish that can be enjoyed in many different ways. Whether you're looking for a quick and easy appetizer, a healthy snack, or a delicious sandwich spread, this tantalizing recipe has got you covered. With its creamy texture, smoky flavor, and herbaceous aroma, it's sure to be a hit with friends and family alike. So grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will surely leave a lasting impression.

Let's cook with our recipes!

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY



Roasted Garlic and White Bean Dip With Rosemary image

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

1 head garlic
1 teaspoon, plus 5 tablespoons olive oil
2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed
3 tablespoons lemon juice (from 1 lemon)
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
1/4 teaspoon black pepper
1 pinch of cayenne, plus more for garnish (optional)
1 tablespoon hot water
1 1/4 teaspoons kosher salt

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

WHITE BEAN AND ROASTED RED PEPPER DIP



White Bean and Roasted Red Pepper Dip image

Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!

Provided by Ashly1021

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

Steps:

  • Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
  • Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

ROASTED GARLIC AND CANNELLINI BEAN DIP RECIPE



Roasted Garlic and Cannellini Bean Dip Recipe image

If you love hummus, you are going to enjoy this Italian version. This roasted garlic and cannellini bean dip is delicious with crackers, crostini, and as a vegetable dip.

Provided by Grow a Good Life

Categories     Appetizer

Time 35m

Number Of Ingredients 7

15-16 ounce can cannellini beans (drained and rinsed)
1 head roasted garlic ((or 3-4 cloves raw garlic, grated))
1 medium lemon (zested and juiced (about 2 tablespoons juice))
1/4 cup extra virgin olive oil (plus extra for drizzling)
1 tablespoon fresh rosemary (chopped fine, plus extra for garnish)
1/4 teaspoon kosher salt ((or to taste))
1/4 teaspoon pepper

Steps:

  • Roast your garlic by trimming the top of the bulb, drizzle it with olive oil, and roast in a 400˚F oven for 30 minutes. Squeeze out roasted garlic cloves.No time to roast your garlic? Substitute 3-4 cloves of grated garlic. Raw garlic is stronger flavored than roasted garlic, so only use 3-4 cloves to start. You can add more after tasting if you want more garlic flavor.
  • Add all the ingredients to a food processor or blender. Puree until smooth. If the dip is too thick, add water or olive oil a teaspoon at a time and puree until it reaches the consistency you desire.
  • Transfer the white bean dip to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with reserved rosemary, and serve with vegetables, crackers, or crostini. This dip is also delicious as a sandwich spread. Makes about 1 1/2 cups.

Nutrition Facts : ServingSize 4 ounces, Calories 317 kcal, Carbohydrate 44.8 g, Protein 17.1 g, Fat 9.1 g, SaturatedFat 1.3 g, Sodium 18 mg, Fiber 18.2 g, Sugar 1.9 g

ROASTED GARLIC AND WHITE BEAN DIP



Roasted Garlic and White Bean Dip image

You can make this roasted garlic and white bean dip with just 5 ingredients and 5 minutes of hands-on prep! This vegan white dip is a delicious appetizer or snack served alongside crudites and crackers or spread over wraps and sandwiches!

Provided by Samira

Categories     Appetizer     Side     Snack

Time 50m

Number Of Ingredients 13

head of roasted garlic (see below for ingredients)
18 oz white beans (I used butterbeans. Cannellini will also work - from fresh or tinned (drained not rinsed))
1/2 tsp salt
1 lemon (juiced)
1-2 Tbsp iced water (if needed to thin the dip)
1 head garlic
1 tsp olive oil
1/4 tsp salt
1 lemon zest
1 Tbsp extra virgin olive oil
1/2 tsp paprika
small handful cilantro
chili hair (to taste)

Steps:

  • Preheat the oven to 400ºF/200ºC.
  • Cut the garlic head directly through the middle and place it on a large square of parchment paper. Drizzle it with olive oil and sprinkle it with salt. Then bring the parchment paper up and over and scrunch it into a little pouch/parcel.You could also do this with tin foil, though I haven't tried.
  • Roast the garlic in the oven for about 40 minutes (up to 60 minutes). The garlic will be a deep golden brown color and smooth and buttery, easy to just squeeze out of the garlic skins.
  • Add the roasted garlic, white beans, lemon juice, and salt to a high-speed blender or food processor and blend into a smooth and creamy dip.Feel free to stop the machine to scrape down the sides a couple of times if needed.
  • Once smooth, taste the dip and increase the lemon juice or salt if needed.
  • Roughly chop the cilantro and zest the lemon, then combine the two in a bowl with the extra virgin olive oil.
  • Add the creamy dip to a bowl and then top with the lemon and cilantro oil mixture. Sprinkle with a little paprika, and finally some chili hairs. Then enjoy!
  • Store any leftover white bean dip in an airtight container in the fridge for between 3-5 days or the freezer for 3-4 months.

Nutrition Facts : ServingSize 1 serving, Calories 262 kcal, Carbohydrate 37 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Sodium 446 mg, Fiber 9 g, Sugar 1 g

SMOKEY WHITE BEAN SPREAD WITH ROASTED GARLIC AND BASIL



Smokey White Bean Spread with Roasted Garlic and Basil image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 cups

Number Of Ingredients 10

Four 15 1/2 ounce cans white beans, drained and liquid reserved
1/2 cup chopped onion
1 cup bean liquid
2 garlic cloves, peeled and chopped
3 tablespoons fresh lemon juice
4 teaspoon salt
1 tablespoon liquid hickory smoke flavoring
1 teaspoon freshly ground black pepper
10 large basil leaves, chopped
1 tablespoon finely chopped sage, optional

Steps:

  • In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving.

Tips:

  • Soak the beans overnight: This will help reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: Don't be afraid to mix and match different types of beans, such as cannellini beans, kidney beans, or black beans.
  • Roast the garlic: Roasting the garlic mellows its flavor and adds a lovely depth of flavor to the spread.
  • Use fresh herbs: Fresh herbs, such as basil, parsley, or cilantro, add a pop of color and flavor to the spread.
  • Season to taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or lemon juice until the spread is perfectly flavored.

Conclusion:

Smokey White Bean Spread with Roasted Garlic and Basil is a delicious and versatile dip that can be enjoyed in many different ways. Serve it as an appetizer with crackers or vegetables, spread it on sandwiches or wraps, or use it as a condiment for grilled meats or fish. No matter how you choose to enjoy it, this spread is sure to be a hit!

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