Creamy White Bean Dip
IntroductionThis basic bean dip can be seasoned with herbs or hot sauce to meet your individual taste. If you use garlic, roast it first to reduce the bitterness. This basic bean dip can be seasoned with herbs or hot sauce to meet your individual taste. If you use garlic, roast it first to reduce the bitterness.
1 cup Fat-Free Cottage Cheese
1 T Apple Cider Vinegar or Fresh Lemon Juice
One 15.5-once White Kidney Beans
Seasonings (select those you like best):
1 teaspoon each Thyme, Tarragon, Parsley
4 roasted garlic cloves
Hot sauce to taste
2 T Parmesan Cheese to thicken if needed.
Sprinkle of Paprika
To roast garlic: Preheat oven at 350. Cut 1/2" off the top of a garlic cluster and put into an oven safe ramekin. Drizzle olive oil over the cut top and cover with foil. Put on a baking sheet and bake for 30-45 min until the tops begin to brown and garlic becomes soft. Remove from oven and allow to cool. Save oil for use in other recipes!
Put Cottage Cheese, Vinegar, Beans, Roasted Garlic and Herbs into a food processor. Puree until smooth, scraping down the sides periodically. If too thick, add some bean juice. If too thin, add Parmesan Cheese.
Chill for 30 minutes to overnight. Transfer to a serving bowl and drizzle with olive oil, sprinkle with Paprika and garnish with cut Chives. Serve with pita chips or low sodium crackers.
Serving Size: Makes 8 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MN17825.