Traditional recipes

Balsamic Bean Dip with Fresh Veggies Recipe

Balsamic Bean Dip with Fresh Veggies Recipe

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


White Bean Hummus Recipe w/ Balsamic and Basil

Hummus means “garbanzo bean” or chickpea in Arabic.

Balsamic and basil take this White Bean Hummus recipe to the next level! With only 6 ingredients, it takes less than 10 minutes to make!

When looking for a quick, transportable, easy, delicious snack, there may be nothing more perfect than humus. Originating in the Middle East, hummus was traditionally ground chickpeas with sesame oil. However, recently, the definition has expanded to include more varieties ranging from edamame to white bean. Whatever variety you choose, hummus is a wonderful addition to your afternoon snack. Use it as a protein-packing dip for fresh veggies!

The Prep Dish July plan features a white bean hummus that is quick and easy to prep ahead and store for snacking during the week! We love that you can control the amount of olive oil added when making it at home. Ranging from taste to convenience, there are a million reasons to love white bean hummus. Here are a few that reach the top of our list!

Reasons Why We LOVE White Bean Hummus:

  1. It’s kid-friendly
    • Lets be honest – kids love dipping. Throw a bowl of dip next to fresh veggies and the next thing you know, the veggies will be gone.
  2. It lets you dip vegetables in vegetables (well… vegetables in legumes)
    • Talk about bang for your buck! Dipping cut up veggies in hummus packs in the servings of veggies. Which leads to our next point…
  3. It disguises itself as a thick, rich, fattening dip…minus the fat

  • Hummus is so rich and creamy, you’d think it was loaded with cream or cheese or just straight up fat. However, other than a tiny bit of heart healthy olive oil there are no added fat sources.
  • Fiber
    • Iron
      • B-vitamins and more!

      But don't take our word for it! Try it yourself and let us know your top reason for loving white-bean hummus.


      Recipe Summary

      • ¼ cup pine nuts
      • 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch cubes
      • 4 cloves garlic, unpeeled
      • ¼ cup olive oil, divided
      • ¾ teaspoon salt, divided
      • ½ teaspoon ground black pepper, divided
      • 2 zucchini, quartered and cut into 1-inch slices
      • 1 ½ teaspoons chopped fresh rosemary
      • 1 tablespoon balsamic vinegar
      • 1 (15 ounce) can cannellini beans, drained and rinsed
      • 3 cups baby arugula
      • 1 cup grape tomatoes, halved

      Preheat the oven to 400 degrees F (200 degrees C).

      Spread pine nuts on a sheet pan roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

      Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.

      Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper whisk to combine.

      Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.


      Balsamic Southwestern Dip Recipe AKA Cowboy Caviar

      Disclaimer: Please note that some of the links below are affiliate links and at no cost to you I will earn a commission if you purchase through those links. See my Disclosure + Privacy Policy for more info. As an Amazon Associate, I earn from qualifying purchases.

      Looking for a unique party dip with a lot of zing? This Balsamic Southwestern Dip Recipe AKA Cowboy Caviar is tangy and full of yummy veggies! So simple yet so good! For more recipes like this see my Appetizer page.

      I fell in love with this amazingly addicting dip made by a friend of mine at a social gathering. I just had to have this zesty cowboy caviar dip recipe and immediately made it when I got home!

      The key is Balsamic vinegar instead of the normal red wine vinegar you find in other cowboy caviar recipes. I could literally drink this stuff straight, it’s so yummy! It adds a zing that tastes so different from your normal Pico de gallo salsa.

      This is a very simple recipe that you can add more and more ingredients to and it just gets better. I added black-eyed peas to this one making it more of a Cowboy Caviar version. Avocado, jalapenos, and pinto beans are some other great options to add. Here is our version of this great veggie dip!


      Crock-Pot Balsamic Roast Beef Dip Sandwiches

      If you are looking for a super easy recipe for a weekday meal this is it! This easy to prepare dish is just the thing needed on a busy day. Moist and full of flavor you will not want to pass up this recipe!

      The balsamic vinegar helps break the meat down into total tenderness as well as adding a pleasant tang to the dish while the honey adds just a touch of sweetness. All the other flavors round it out for a perfect symphony of yum!


      Jolene's Recipe Journal

      Jolene's Recipe Journal is a collection of tried and true recipes.

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      Balsamic Three Bean Salad

      When you're having a barbecue, the last thing you need is to be stressed out, it's supposed to be fun! For me, one of the best ways to avoid that is to choose a few simple make ahead recipes, like this Balsamic Three Bean Salad.

      You start out with some fresh green beans, trimmed and steamed until crisp tender. Or maybe you don't. Maybe you pick up a bag of frozen "steam in bag" green beans and no one is the wiser! I'll never tell. That being said, the one step you do not want to skimp or skip is draining and rinsing the canned beans, trust me on that one!


      Using the bottled vinaigrette definitely makes things easy, but you can quickly throw together your own if you aren't a fan of store bought. The longer this sits the better, I liked it the same day, but I really loved it the next day.

      Another day of #BBQWeek is in the books! Scroll down below the recipe to see what the other bloggers are sharing today, and check out any recipes you may have missed on the BBQ Week Pinterest board.


      White Bean Dip

      Light and fresh, this dip pairs nicely with cherry tomatoes, carrots, red pepper slices, and any other veggies you may choose.

      Ingredients:

      • 1 can cannellini beans (white kidney beans) – drained and rinsed
      • 1-2 cloves garlic, chopped
      • 2 tbsp lemon juice
      • 2 tbsp extra virgin olive oil
      • ¼ cup fresh parsley leaves, chopped
      • 1/8 tsp pepper

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      The information listed on the website is only for informational purposes.

      This is the official site for the IBD-AID (inflammatory bowel disease anti-inflammatory diet). It is moderated by trained personnel who represent Umass Medical School Center for Applied Nutrition. The diet is an evolving pattern of foods, expanding as we learn more from our research. We welcome patients and professionals alike, to support each other in applying this diet to each individual&rsquos needs. The core principles of the diet must remain evidence-based but may be adapted to fit a diverse population from cultural and geographic perspectives.

      This is an official Page of the University of Massachusetts Medical School

      Center for Applied Nutrition &bull 55 Lake Avenue North Worcester, Massachusetts 01655


      ❤️About This Recipe

      This is vegan black bean dip.

      This dip comes together in just 5 minutes.

      The recipe cannot be simpler than this. Just add ingredients into the food processor & blend.

      This is one of the best summary, refreshing and healthy chip dip (or veggie dip).

      It is a perfect make-ahead appetizer for parties, get-to-gathers, game days or Mexican nights.

      You can easily double or triple the recipe based on how many servings you want to make.


      MAKING REAL FOOD EASY AND DELICIOUS WITH BALSAMIC HONEY ROASTED VEGETABLES…

      A naturally gluten free, dairy free, vegan (and also free of so many other allergens!) side dish recipe that uses your favourite combination of seasonal vegetables.

      What real food ingredients will you need to make this sweet balsamic roasted vegetables recipe?

      I’ve used so many different combinations of vegetables for this recipe. Here it was sweet potato, beet, mushrooms, peppers and broccoli. Before it was asparagus, onions, peppers, and potatoes. Seriously, use up those veggies in the fridge and season them with a little bit of olive oil, local honey and balsamic vinegar.

      What else will you need for this recipe?

      • Cutting board
      • Chef’s knife
      • Baking sheet with a baking mat or parchment paper
      • Spatula


      Black Bean and Corn Salad with Balsamic Vinegar

      Black beans, corn, and veggies combine with a balsamic vinaigrette to make a fresh and delicious salad.

      Ingredients

      • 2 14-oz cans black beans, drained and rinsed
      • 1 14-oz can corn (or 1.5 cups thawed frozen corn)
      • 3/4 cup onion, diced
      • 1 avocado, diced
      • 1/2 cup red bell pepper
      • 1/2 cup cilantro, minced
      • 1-2 cloves garlic

      Balsamic Vinaigrette

      • 2 Tablespoons balsamic vinegar
      • 4 Tablespoons olive oil
      • 2 teaspoons honey
      • 1/2 -- 1 teaspoon salt (to taste)
      • 1/4 teaspoon pepper

      Instructions

      Combine beans, corn, onion, avocado, bell pepper, cilantro, and garlic in a large bowl.

      In a small bowl, whisk the vinaigrette ingredients until well-combined. Pour over the black bean and corn mixture.

      Place in the fridge for at least 30 minutes to allow flavors to meld. Stir well before serving.