Best Lemon Thyme Cauliflower Bean Dip Recipe 445 Recipes

Mediterranean Cauliflower White Bean Dip image

Provided by Jennifer Debth

Time 10m

Number Of Ingredients 17

1 batch Mediterranean cauliflower
1 (15 oz) can great northern beans (rinsed and drained)
1/4 cup hot water
1/4 cup olive oil
1 tablespoon lemon juice
1-2 tablespoons balsamic vinegar
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 cup crumbled feta (plus more for topping)
Balsamic glaze (for drizzling)
Parsley or cilantro (for topping)
Pita chips, veggies, pita, etc. (for serving)

Steps:

Place roasted cauliflower into food processor and blend until smooth.
Add in beans and blend again.
Add in water, olive oil, lemon juice, balsamic vinegar, salt, pepper, basil, garlic powder, onion powder, oregano, thyme, and feta.
Blend again, until smooth.
Place into sealed Tupperware container and chill until cold.
Top with more crumbled feta, balsamic glaze, and cilantro.
Serve with pita chips (or your choice of vessel) and enjoy!

Nutrition Facts : Calories 97 kcal, Carbohydrate 9 g, Protein 3 g, Fat 5 g, Cholesterol 2 mg, Sodium 63 mg, Fiber 1 g, ServingSize 1 serving

Cauliflower-White Bean Dip image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 6

1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
5 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 teaspoon lemon zest, plus 1 tablespoon lemon juice

Steps:

Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. Serve drizzled with oil.

Nutrition Facts : Calories 111 g, Fat 6 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

Lemon-Thyme Dip image

Provided by Martha Stewart

Yield 1 1/2 cups

Number Of Ingredients 5

1 cup reduced-fat sour cream
1/2 cup light mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Coarse salt and ground pepper

Steps:

In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.

Nutrition Facts : Calories 29 g, Fat 2 g

Lemon, Thyme, & Cauliflower Bean Dip Recipe - (4.4/5) image

Provided by á-37896

Number Of Ingredients 9

1 head cauliflower, trimmed and broken into bite-sized pieces
5 tablespoons olive oil, divided
1 (15.5-ounce) can Great Northern beans (or any white bean), rinsed and drained
5 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh thyme
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Extra olive oil for drizzling

Steps:

Preheat oven to 375°F. In a large bowl, toss cauliflower pieces with 2 tablespoons olive oil until evenly coated. Spread the cauliflower out on a large aluminum foil covered baking sheet. Bake 30 minutes, stirring once halfway. Transfer baked cauliflower to food processor. Add beans, garlic, lemon juice, thyme, sea salt and black pepper. Pulse until combined. Drizzle with remaining olive oil and thyme to serve.