This delicious white bean dip is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités. 

Tip: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired. 

Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor. 

Yield: 6 servings
Total Prep Time: 
15 minutes

Ingredients:

Seasoned Pita Chips:

6 pitas
3 T. extra virgin olive oil
Salt and black pepper, to taste 

White Bean Dip:

1 15-oz. can cannellini beans, drained and rinsed

3 cloves fresh garlic, peeled
2 T. fresh lemon juice
2 – 3 large fresh sage leaves 
1/3 c. extra virgin olive oil

Salt and black pepper, to taste
1 T. high-quality extra virgin olive oil

Dash cayenne pepper
Directions:

Preheat oven to 375°F. 

Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on a lined baking sheet. 

Season pita with salt and pepper before placing in the oven. Bake for 5-6 minutes before turning each wedge. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside. 

Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth. 

Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités. 

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