White Bean Ranch Dip Recipes
WHITE BEAN DIP
Provided by Alex Guarnaschelli
Time 11h25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
- Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
- For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
- Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.
WHITE BEAN DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
WHITE BEAN RANCH DIP
I created this dip last night. My kids love ranch dip with carrots and I wanted to lower the fat and add some additional nutritional value. It turned out great--I am having the leftovers for lunch today. I used Chick peas, but I would think any white bean would work. Next time I will probably do a homemade ranch dip mix to reduce the sodium.
Provided by julieriesselmantt
Categories Lunch/Snacks
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 3
Steps:
- Drain beans and place in food processor. Process until very smooth.
- Add sour cream and dip mix. Process until well mixed.
- Refrigerate for at least 1 hour.
- Enjoy with veggies or chips.
Nutrition Facts : Calories 62.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 6.3, Sodium 87.1, Carbohydrate 6.6, Fiber 1.2, Protein 1.8
WHITE BEAN DIP
A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.
Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 5 g, Protein 6 g
RANCH BEAN DIP RECIPE
Steps:
- In a sauce pan on medium heat, mix together the beans, sour cream, dressing mix and cheddar cheese (reserving some to sprinkle on top) until the cheese starts to melt (about 7-10 minutes). Top with your reserved cheese and sliced green onion.
Nutrition Facts : Calories 212 kcal, Carbohydrate 8 g, Protein 10 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 657 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY 'RANCH' DRESSING
Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa is working to devise menus for schools that meet or exceed the Department of Agriculture's Healthier US Schools Challenge requirements. With a deep understanding of the ingredients that school lunch programs have to work with, she developed a white bean and yogurt salad dressing base. The mixture will make a dressing that has much more nutritional value, considerably less sodium, and none of the additives in the long ingredient list on a bottle of commercial ranch dressing. Lisa credits the chef and cookbook author Joyce Goldstein for the idea. This is an adaptation of the ranch that Lisa developed for schools. It can be used as a dip, but also as a salad dressing for crisp salads. Adding the ice cube to the food processor helps to break down the fiber in the bean skins so that the dressing is less grainy.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer
Time 5m
Yield 1 cup, about 6 to 8 servings
Number Of Ingredients 9
Steps:
- Process garlic in a food processor fitted with a steel blade until the minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt and ice cube and process until smooth. With the machine running, add lemon juice, salt, and olive oil and process until smooth. Taste and adjust seasoning.
- Scrape into a bowl and stir in chives, tarragon and dill. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams
WHITE BEAN DIP
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
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
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- Add beans to 3-quart slow cooker, fill with enough water to cover the beans by at least an inch, then add in the garlic. Cover slow cooker and cook on low for about 8 hours or on high for 4 hours, or until beans are very soft.
- Drain beans, reserving the liquid, and place in a blender, along with dips mix, olive oil, dill and salt and pepper, and blend until creamy. If desired, add some of the reserved liquid, about ¼ cup at a time, and continue blending until dip is desired consistency.
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