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Balsamic Bean Dip with Fresh Veggies

Balsamic Bean Dip with Fresh Veggies


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Ingredients

  • 1 15-ounce can cannellini (white kidney beans), drained

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar plus extra for drizzling

  • Oil from jar of sun-dried tomatoes

  • Assorted crudités

  • Pita bread, cut into wedges

Recipe Preparation

  • Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

Recipe by Amy Finley

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Photos by Wyatt Counts

Reviews Section


Bean and Avocado Texas Caviar Recipe

This post may be sponsored and may also contain affiliate links. For more information, please see my disclosure policy for further details.

A delicious Texas Caviar recipe. Some people may call it Cowboy Caviar. It&rsquos a hearty bean dip/salad with Tex-Mex spices with a zip from jalapeno, garden freshness from avocado, bell pepper and sweet corn, and a tang from a light lime and balsamic vinegar dressing.

With my family working from home these days, having a non sugary and nutritious snack on hand is a lifesaver. I have consumed more sugar cookies and these brownies and this cake than I care to admit. When I am cooking for my personal chef clients, I am on the go and my snacking is usually kept in check. These days, it&rsquos a nibble here and a nibble there. And it&rsquos adding up to way too many nibbles. Having a versatile batch of this Texas Caviar recipe ready and waiting in the refrigerator makes healthy snacking a breeze.


Creamy Balsamic Vinaigrette Dip

Last evening we were enjoying some incredible weather and we’re out running errands. As we drove through our small downtown area I saw a familiar sight signaling the start of fall…Friday Night Lights coming from the football stadium of our local high school. Yes football season is upon us and with that all the tailgating goodness that comes hand in hand with this beloved game.

Football and tailgating are part of our culture, somehow good food just make the game watching that much better. Tailgating doesn’t have to include a heavy, calorie laden spread. In fact just by firing up your grill you can prepare items which will lead to healthier game day noshing.

To find such items and stay on budget (that’s HUGE for me) I stop into at Save-A-Lot Food Stores. You won’t believe how much you can save while loading your shopping cart for the big game. With savings of up to 40%, you’ll find everything you need to make a tasty, flavor loaded game day feast.

I decided to use our grill to get a great appetizer ready for game day viewing. Grilled Vegetables with a Creamy Balsamic Vinaigrette Dip not only bring a pop of color to your tailgating menu but they are also super easy to prepare.

Simply cut fresh vegetables of your choice into large chunks or slices. Marinate in Balsamic Vinaigrette dressing for at least 20 minutes then grill.

Next I made this tangy, tasty, and OH SO EASY dip with 2 ingredients and a crack of freshly ground pepper. YES, two ingredients! Dip the freshly grilled veggies into the dip and BAM this platter of healthy snacking is done.

Shopping at Save-A-Lot just makes sense for tailgating prep. You’ll SCORE BIG with all the essentials you need from: meats, cheeses, veggies, and beverages too. All at amazing prices, you’ll save both time and money at Save-A-Lot getting ready for delicious tailgating fun.

Be sure to check out Save-A-Lot’s website and become a part of the Smart Shopper Club and see your weekly ad too. We invite you to enter below for a chance to win one of two $25.00 gift cards to Save-A-Lot (giveaway ends 9/24/17).


Recipe Summary

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh thyme, or more to taste
  • 1 teaspoon chopped fresh rosemary, or more to taste
  • 1 clove garlic, minced, or more to taste
  • salt and freshly ground black pepper
  • 2 potatoes, cut into bite-size pieces
  • ½ small pumpkin - peeled, seeded, and chopped
  • 2 onions, peeled and quartered
  • 1 red chile pepper, quartered
  • 1 clove garlic, unpeeled

Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.

Preheat an oven to 475 degrees F (245 degrees C).

Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.

Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.


White Bean Dip with Herbs

I am all about a good dip. Give me hummus, salsa or guacamole any time of day and I am a happy girl.

And I am happy to report there is another type of dip we can add to the delicious list – White Bean Dip with Herbs. This dip is full of fresh garlic, thyme and rosemary and has the creamiest texture. It tastes rich without adding a ridiculous amount of oil.

The key to the deep flavor in this dip is sautéing the garlic and herbs before mixing them in with the rest of the ingredients. This releases the fragrant flavors and infuses them with the oil. And who doesn’t want their house to smell like garlic and herbs.

Serve this dip hot over toasted baguette slices or cold with fresh veggies and pita bread. You can’t go wrong either way.


42 Out of This World Paleo Dips

I’ve recently become aware of how much I love dips. They can make the most boring or otherwise unappealing foods (let’s be honest—carrot sticks, I’m looking at you) easily snackable. So check these out!


Baba ganoush is a traditional Middle Eastern dip made from roasted eggplant, olive oil, and seasonings. This Paleo version includes garlic, tahini, lemon juice, optional cayenne pepper, sea salt, and chopped fresh basil for amazingly fresh and delicious flavors with simple ingredients.

It’s hard to believe a dip this good can be good for you. But when you take out all of the unhealthy ingredients and infuse Buffalo chicken dip with healthier alternatives the end result is a dip that you’ll keep dipping into.

Ever heard of Speculoos butter? It’s made from a ginger shortbread cookie from the Netherlands mixed with sugar and oils. Not healthy at all, but definitely tasty. This vegan and Paleo version is made with tigernut flour and oil, vanilla, seasonings, maple syrup, and milk of choice.

Zucchini? In salsa? You bet! This salsa is made with ripe peaches, tomatoes, zucchini, scallions, garlic, and seasonings. The basil and mint give it a lovely herbal and fresh flavor that complements the sweet and juicy taste of the juice. Enjoy it over fish or other meats.

This is my favorite green salsa recipe, and I topped my enchiladas with it at dinner last night! You’ll need tomatillos, jalapenos, fresh garlic, cumin, salt, red onion, and fresh cilantro (if, like me, you aren’t a cilantro fan, you can use parsley or other herbs for a different flavor).

This smooth and creamy dip is made with avocado oil mayo and has a natural spicy kick to it. It’s dairy-free and seasoned with garlic, capers, green onions, fresh parsley, hot sauce, chili powder, and sea salt. This would go well with either chips or raw veggies.

This recipe is a twist on the traditional baba ganoush, and uses fennel instead of eggplant for a unique and interesting flavor with almonds, garlic, lemon, anchovies, and olive oil. Sprinkle the top with coarse sea salt flakes and black pepper, and dig in!

This tasty pesto can be used as a dip or a spread as well as a traditional pesto sauce. Instead of basil, it’s made from garlic scapes, kale, and pistachios to replace the usual pine nuts. It’s totally dairy-free, and you won’t even miss the Parmesan because the flavors are so intense.

You can’t talk about dips without talking about good old guacamole, right? Of course not! This one is easy and comes together with just avocados, garlic, lime juice, and salt. You can, of course, add more, but this basic guacamole is wonderful and creamy just as it is.


Photo: Great Food And Lifestyle

This sweet and spiced dip goes well with any fruit—not just apples! The creaminess of the cashews and pecans combined with coconut cream, maple syrup, cinnamon, vanilla, and cocoa powder? Yum! Make this tonight and I’ll come help you eat it.

This mayo is amazing. It’s perfectly Paleo with just eggs, olive oil, chipotle peppers, coconut vinegar, salt, garlic powder, and onion powder. It has a kick of spice because of the chipotle, so add it slowly if you’re sensitive! I’d love this with baked sweet potato fries.

This dip has a flavor that reminds me of baba ganoush with eggplant, olive oil, tahini, lemon, and garlic. But it has a heartier texture, as it isn’t pureed and also has grilled zucchini, cumin, and fresh chopped parsley. This is a flexible recipe, so feel free to use other vegetables.

I love romesco sauce, and this recipe is amazing with soaked almonds, roasted red bell peppers, garlic, red wine vinegar, paprika, and other seasonings. Use it heated as a sauce, or as a hot or chilled dip for vegetables or Paleo chips, like sweet potato chips.


Photo: Great Food And Lifestyle

This succulent salsa is full of both sweet and savory flavors with mango, avocado, sweet Maui onion, cherry tomatoes, red wine vinegar, olive oil, sea salt, and, if you can handle the heat, a diced jalapeno pepper. I’d love a bowl of this with some sweet potato chips!

Pineapple is one of my favorite fruits for savory dishes like this amazing salsa. It comes in rainbow colors with bright and tangy pineapple, diced tomatoes, spicy red onions, and other flavors. This would be perfect on sweet potato chips or over chicken or fish.

If you can get a hold of some green almonds, make this tapenade. It’s savory and a bit sweet from the fresh orange juice, with garlic cloves, capers, mild peppadews, lemon juice, and extra virgin olive oil with a touch of salt. Use it as a spread or dip for fresh vegetables or Paleo bread/crackers.

You can make this super-green dip to accompany your vegetables, chips, and Paleo crackers with just avocados, lime juice. chopped fresh herbs, and coconut yogurt (to replace the sour cream). You can really change the flavor of this dip by the herbs you choose.

Cauliflower is a highly versatile vegetable, for sure. You know you can roast it, steam it, and use it as rice or “steaks.” But have you ever thought about turning it into a dip? This dip is made from roasted cauliflower, garlic, olive oil, and pepper. Leave out the cheese if you wish—it’s not necessary for the amazing flavor.

Two for one?! That’s right. On this page you get two different dipping sauces, and both are Paleo and made with real, whole ingredients like tomato paste, fresh orange juice, smoked paprika, mustard powder, lemon juice, olive oil, and crushed garlic cloves.

This dip has a secret. It features the usual avocado, salt, cilantro, red onion, and lime juice, but also an additional special ingredient: orange juice! The orange juice adds a lovely, bright sweetness to this dip that will leave guests trying to put their finger on (or in!) what’s different.

This dip is perfect with the roasted carrots suggested on the recipe page, but you can also enjoy it with other vegetables or sweet potato/vegetable chips. It’s made with avocados, fresh dill, fresh parsley, basil, olive oil, lemon juice, salt, and garlic powder.

Whether you like original guacamole, spicy, or sweet, we’ve got you covered. Here’s three ways to prepare some kick-butt guac for your next get together, or just for yourself. Try all three and see which one you like best!

Missing hummus? Miss it no more! This recipe is for a bean-free hummus made with tahini, sundried tomatoes, garlic cloves, zucchini, lemon juice, coconut flour (this gives it a thickness and a hummus-like texture), and olive oil with seasonings.

What a perfect idea! This recipe uses chia seeds to make a heartier guacamole with roasted garlic (adding the whole bulb makes the flavor super wonderful), avocado, diced onion, lime juice and zest, and a teaspoon or so of chia seeds for nutrition and texture.

This sauce makes an amazing dip, but I wouldn’t hesitate to use it as a sauce on chicken either! It’s both savory and sweet with orange and optional maple syrup, red chili flakes, tahini, and garlic powder. You’ll want to replace the tamari with coconut aminos.


Photo: That Girl Cooks Healthy

Looking for a cheesy dip you can use for raw vegetables or chips? Look no further. This cashew-based dip uses nutritional yeast for a cheesy flavor without even a hint of dairy. Chives, black pepper, and Himalayan pink salt add the finishing touches to the flavors.

This dipping sauce is so easy to make with just a few ingredients. The best part? It’s egg-free! There’s nothing wrong with eggs, of course, but you can feel good knowing that this recipe is healthy for you while also being friendly to your friends on vegan, AIP, or otherwise egg-free diets.

I love the subtle and lovely flavor of pine nuts, and I love cheese! But cheese isn’t technically Paleo. So we have to find other ways to get that cheesy flavor—like with nutritional yeast! This dip uses nutritional yeast, garlic, and lemon juice to create an amazing flavor.

Love ranch dressing? It’s especially popular with kids, and if it helps them eat their veggies, why not? Oh right…those nasty ingredients. Well, now you can make your own ranch dressing with homemade mayonnaise, parsley, dill, garlic, lemon juice, and almond milk.

Looking for a cheesy dip you can use for raw vegetables or chips? Look no further. This cashew-based dip uses nutritional yeast for a cheesy flavor without even a hint of dairy. Chives, black pepper, and Himalayan pink salt add the finishing touches to the flavors.

Even if you’re not a huge fan of the earthy flavor of beets, you should give this beet dip/spread a try. With apples and macadamia nuts, the flavor becomes milder and a bit more complex (not to mention the dip gets a protein boost from nuts!). You can’t go wrong with all those nutrients.

What do vegans and Paleo eaters have in common? Not a lot. But they do both avoid dairy, which makes this “sour cream” recipe perfect. It’s made with creamed cashews, lime juice or lemon juice (to mimic the tartness of cultured dairy), and a hint of salt.

This dip is amazing. It goes with anything! You can use either pumpkin or butternut squash (technically what’s called for is the squash), and enjoy it either hot or cold with vegetables, Paleo crackers, vegetable chips, or anything your heart desires.

Roasted red pepper is one of my favorite flavors for dips and sauces, so I’m pretty excited about this recipe. With eggplant, garlic, olive oil, lemon juice, and fresh chopped basil, you know it’s going to be super savory and super good. It’s super good for your body, too!

This dip is especially good with the Hawaiian pizza shrimp on the recipe page, but you can enjoy it any way you want. Sweet potato fries? Sure! Roast veggies? Sure! You’ll need tomatoes in puree, sweet onion, garlic, and lots of fresh chopped herbs.

This beautiful tahini dip is made with beet puree added to it, which creates a lovely color and a super-nutritional dip or spread for vegetables or Paleo breads. Seasoned just with sea salt, black pepper, paprika, and lemon, it allows the beet and tahini flavors to shine.

Do your kids love ketchup? Want them to have a healthier version without corn syrup and preservatives? This ketchup is good enough for everyone to love, and it’s made with whole ingredients, too. The secret is the balsamic vinegar, which adds an awesome savory flavor.


Photo: The Toasted Pine Nut

This yummy dip is perfect for summer vegetables either grilled or raw (or any way!). It’s made from avocados blended with lime juice, sea salt, and pine nuts. The pine nuts add a really unique flavor to this dip, and I love that it has only four ingredients.

Use Paleo mayonnaise for this (homemade is best) and you’ll be on your way to an amazing homemade curry dip with a cashew base. Cayenne pepper adds a bit of heat, so you can adjust it to your flavor preferences. The coconut milk in this is the perfect complement to the curry flavors.

Here’s another sweet dip or sauce you can use with fruits. This caramel sauce is made with coconut milk, coconut sugar, vanilla extract, and a bit of coconut oil or butter (I’d make it with butter, but that’s because I’m addicted to butter).

Cherries are one of my favorite fruits, and this salsa recipe takes advantage of their juicy sweetness and distinct flavors as a balance to hot and spicy jalapenos, red onions, and cilantro. Add oranges, green bell peppers, and lime juice, and you have a rainbow salsa everyone will love.

I highly recommend enjoying this mayo with the Paleo avocado fries in the recipe! You’ll want to replace the Greek yogurt with coconut yogurt if you don’t eat dairy (use the thickest yogurt possible). There’s a bonus link to a recipe for homemade sriracha!


Layered Hummus Dip

Take store bought bean dip from hummus to YUMMUS with this delicious and speedy layered hummus dip.

Tasty hummus is piled high with a mountain of toppings including feta, cucumber, onion, parsley, and drizzled with a sweet and savory balsamic glaze.

This shortcut layered hummus dip has been my hands-down favorite snack/appetizer to whip up when I have last minute company.

Though let’s be honest, most of the time I have enough advance notice but wind up reading blogs, snuggling ze bebe, washing sippy cups, attempting to tame my frizz-bomb of a mane, finding yogurt or avocado or some unacceptable substance in the aforementioned mane and playing the do I really have to wash my hair?! game while attempting to clothe myself and OMG-WHAT-AM-I-GOING-TO-FEED-THESE-PEOPLE!?

Of course it doesn’t always go down quite like that. Sometimes I make this with nothing more than the intent to shovel it into my face.

There may only be 2.5 of us living in this house, but a tub of hummus is a one day affair over here. The second it’s opened, it’s a mere hour or so from utter annihilation. Fancifying it simply slows us down a little.

Why yes, I do use toppings as obstacles to slow me down. Why no, it doesn’t work one bit. I still eat faster than the Cookie Monster.

mmm… cookies. I should make us some… Until then, we hummus!


Healthy & Delicious: Spinach and Cannellini Bean Dip Recipe

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson]

Football season is never easy for healthy eaters. Every Sunday, we're confronted by smorgasbords that'd make Tony Siragusa blush. And during gamedays filled with KFC Famous Bowls and Cadillac Pimento Cheese Balls, it helps to have alternatives that a.) don't include a cup of mayonnaise, and b.) are identifiable as food.

Let's cut to the chase, then: there's only one problem with Giada DeLaurentiis' Spinach and Cannellini Bean Dip, and that is you will never, ever want to stop eating it. It is the 1972 Dolphins of dips. It's right up there with Ina Garten's Roasted Eggplant Spread, which is the highest honor one can bestow on a dip.

Each one-third of a cup serving comes out to 87 calories, 2.7 grams of fat, and 3.7 grams of fiber, making it lighter than hummus and only a single Weight Watchers point. One could call it a touchdown.

Some notes on the process: I reduced the olive oil by two teaspoons and subbed in regular bagged spinach for the baby spinach (changes reflected below). The former step cut about 9 grams of fat, while the latter saved me at least a buck. Also, the balsamic seemed a tad prominent at first, but I added a little more lemon juice and it balanced out superbly.

So, whether you're celebrating another Giants win or weeping uncontrollably over the Bills, give Giada's dip a shot. It might just end up your MVP.


Basil and Balsamic Vinaigrette Recipe

This is actually a super simple recipe. Its a basic vinaigrette which combines oil and vinegar plus fresh herbs and spices to make a dressing!

  • 1/2 cup fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 3 cloves of garlic
  • 2 tablespoons lemon pepper

These easy ingredients all get combined in a blender cup to create a bright green sauce, dip, or marinade!

You may also be wondering do basil and balsamic go together? HECK YES! They both are perfectly bright and when combined with the lemon pepper and olive oil, makes the absolute best marinade for chicken, fish, or shrimp!


White Bean Dip

Adapted from Sam Talbot | 100% Real | Oxmoor House, 2017

This white bean dip is essentially a milder, smoother, creamier riff on traditional hummus made with chickpeas. In addition to being delicious, it’s quite easy to make and super healthy, which makes it perfectly acceptable to eat straight from the bowl. No carrot sticks required.–Angie Zoobkoff

What can I serve with bean dip?

To be honest, there’s really not a lot that you can’t do with white bean dip. But here are some of our faves…

Serve it in a pretty dish with all manner of colorful crudités, such carrots, cucumbers, celery, jicama, radishes, bell peppers, fennel, green beans, and so on.

Set it out with a charcuterie spread of salami and prosciutto and the like along with lots of crackers or tortillas.

Spread it on toasted bread, sprinkle with herbs, and serve as crostini alongside drinks.

Slather it on pita or toasted bread and top with sautéed mushrooms, roasted bell peppers in olive oil, shaved asparagus with feta and a squeeze of lemon, or any other toppings you can scrounge from your fridge.

Make it into a vegetarian sandwich by piling it on pita or sliced bread along with whatever veggies you like, such as sprouts, avocado.

Smother a baked pizza crust with it and cut into wedges or slivers or even squares and serve as a vegetarian lunch or nosh.