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.
White Bean Dip with Seasoned Pita Chips
You only need a few ingredients and 5 minutes to make this creamy white bean dip! Served with pita chips and veggies, it's a delicious snack or appetizer.
Equipment
- Food Processor
Ingredients
Seasoned Pita Chips
- 6 Pitas
- 3 Tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
White Bean Dip
- 1 15oz. Can Cannellini Beans drained and rinsed
- 3 Cloves Garlic peeled
- 2 Tablespoons Fresh Lemon Juice
- 2-3 Fresh Large Sage Leaves
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 Tablespoon High-Quality Extra Virgin Olive Oil
- Dash Cayenne Pepper
Instructions
- 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 lined baking sheet.
- Season pita with salt and pepper before placing in 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.
