Best Parmesan White Bean Dip Recipe 465 Recipes

PARMESAN-WHITE BEAN DIP

Steps:

• In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat.
• Add beans and broth to saucepan. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Stir in cheese until melted. Serve warm with carrot sticks.

ROASTED GARLIC PARMESAN WHITE BEAN DIP

Steps:

• Preheat oven to 450 degrees. Peel the garlic cloves. Place the cloves in a piece of heavy-duty foil - drizzle with a small amount of olive oil, then wrap in the foil, leaving a small opening at the top of the pouch. Place in the oven for 25-30 minutes, or until garlic is soft and starting to turn golden. Allow to cool. Place the beans, roasted garlic, and the rest of the ingredients except for the olive oil in the bowl of a food processor. Run processor, streaming in the olive oil until it reaches a creamy consistency, scraping down the sides of the bowl as needed. Transfer to a bowl. Cover and refrigerate until ready to use. Garnish with additional chopped parsley and a drizzle of olive oil. Serve with pita chips, crackers or veggies.

WHITE BEAN DIP WITH PITA CHIPS

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 RECIPE WITH PARMESAN CHEESE & SAGE

Steps:

• In the bowl of a food processor, combine cannellini beans, Parmesan cheese, olive oil, lemon juice, garlic, salt and ⅛ teaspoon of cayenne pepper. Puree until smooth. Taste and add more cayenne pepper, if desired.
• Add sage and pulse to combine. Transfer the dip to a serving bowl.
• Serve with pita bread wedges, crackers or crudite.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

WHITE BEAN DIP WITH OREGANO AND PARMESAN CHEESE

Steps:

• Combine first 6 ingredients in processor.
• Blend well until almost smooth.
• Transfer to bowl.
• Season dip with salt and pepper, to taste.
• (Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter.
• Serve with breadsticks and vegetables.
• Makes about 1 1/2 cups.

PARMESAN & WHITE BEAN DIP RECIPE - (4.6/5)

Steps:

• In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat. Add beans and broth. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Add cheese and stir until melted. Serve warm with carrot sticks.