Bean Dip With Horseradish Recipes

Steps:

• Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
• Taste and season accordingly.
• Transfer to serving bowl.
• Serve with pita wedges, veggies or crackers of choice.
• Time to make does not include cooking beans.

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Steps:

• 1. Combine beans, olive oil, horseradish and scallions in a blender or food processor & blend until smooth, adding a little water if necessary. 2. Season with salt to taste.

Steps:

• Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
• Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
• Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

Steps:

• Rinse the beans and set aside to drain.
• In a medium-sized bowl, stir together the relish, mayonnaise, onion, dry mustard, horseradish, Worcestershire sauce, garlic powder, salt and pepper.
• Carefully stir in the beans until coated with the mixture. Refrigerate until ready to serve.

Steps:

• Combine beans, olive oil, horseradish and onions in a blender or food processor and blend until smooth, adding a little water if necessary.
• Season with salt to taste.