Best 7 White Bean Almond Spread Recipes

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White bean almond spread, a delectable dip or sandwich spread, is a culinary delight waiting to be explored. Its creamy consistency, subtly sweet yet savory flavor, and nutritional value make it an ideal choice for various occasions. Whether you're hosting a gathering, seeking a healthy snack alternative, or simply looking to expand your culinary horizons, this spread has something to offer. With its versatility and ease of preparation, it's an excellent addition to any kitchen repertoire. So, let's embark on a culinary journey to discover the best recipe for this exquisite white bean almond spread.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY



White Bean Spread With Garlic & Rosemary image

This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 16

Number Of Ingredients 4

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

Steps:

  • Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g

WHITE BEAN DIP WITH PITA CHIPS



White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
  • Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
  • Serve the pita toasts warm or at room temperature alongside the bean puree.

WHITE BEAN DIP



White Bean Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6

2 (14-ounce) cans white beans, rinsed and drained
2 tablespoons roasted garlic
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Salt and pepper
1/4 cup parsley leaves, to garnish

Steps:

  • In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

WHITE BEAN DIP



White Bean Dip image

An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.

Provided by msjess

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 10

Number Of Ingredients 6

2 (15 ounce) cans cannellini beans, rinsed and drained
⅓ cup chopped fresh cilantro
3 cloves garlic, crushed or to taste
⅓ cup olive oil
1 ½ lemons, juiced
salt and pepper to taste

Steps:

  • In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.7 g, Fat 7.6 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 191.5 mg

WHITE BEAN SPREAD RIPPEE



White Bean Spread Rippee image

Categories     Bean     Garlic     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

two 1-pound cans navy or other white beans
4 to 6 garlic cloves
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt, or to taste
a pinch cayenne
Garnish: minced fresh parsley leaves and/or paprika
Accompaniment: crackers or thin slices of baguette

Steps:

  • Rinse and drain beans. To a food processor with motor running add desired amount of garlic and blend until minced. Add beans and remaining ingredients and blend until smooth. Transfer spread to a serving bowl. Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.
  • Just before serving, garnish spread with parsley and/or paprika. Serve spread with crackers or baguette slices.

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-ALMOND SPREAD



White Bean-Almond Spread image

This beautiful tan-colored sandwich filling takes only a few minutes to prepare before you run out the door in the morning. I like it best on an oatmeal-molasses or raisin style bread.

Provided by White Rose Child

Categories     Lunch/Snacks

Time 5m

Yield 1 thick sandwich, 1 serving(s)

Number Of Ingredients 4

1/3 cup white beans
2 -3 teaspoons almond butter
1 -2 teaspoon honey (I use agave nectar)
1/4 teaspoon cinnamon

Steps:

  • If using canned beans, rinse well in warm water and drain. Transfer to a small bowl and mash well.
  • Add almond butter (a little more makes it richer, but you can keep it lower-fat if you like), liquid sweetener and cinnamon to taste. Mix well. Ready to assemble your sandwich!
  • What I love about this is that it makes a protein-filled, thick and creamy sandwich without nearly as much fat as a regular sandwich with just nut butter. Hope you enjoy!

Nutrition Facts : Calories 192.5, Fat 6.6, SaturatedFat 0.7, Sodium 53, Carbohydrate 27.6, Fiber 4.9, Sugar 6.2, Protein 8

Tips:

  • For the smoothest spread, use a high-powered blender or food processor.
  • If you don't have a blender or food processor, you can mash the beans and almonds by hand, but it will take longer and may not be as smooth.
  • Soak the almonds overnight or for at least 8 hours before using. This will soften them and make them easier to blend.
  • If you don't have time to soak the almonds, you can blanch them by pouring boiling water over them and letting them sit for 1 minute. Then, drain the water and rinse the almonds with cold water. This will also soften them and make them easier to blend.
  • Use a variety of herbs and spices to flavor the spread. Some good options include garlic powder, onion powder, paprika, cumin, and chili powder. You can also add a squeeze of lemon juice or a dollop of yogurt for a tangy flavor.
  • Serve the spread on crackers, bread, or vegetables. It can also be used as a dip for chips or pretzels.

Conclusion:

White bean almond spread is a delicious and versatile spread that can be used in a variety of ways. It is a good source of protein, fiber, and healthy fats. It is also a good way to use up leftover beans and almonds. Next time you are looking for a healthy and tasty snack or appetizer, give this spread a try.

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