Directions
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. olive oil
salt and 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, chopped
1/3 c. regular extra virgin olive oil
salt and pepper, to taste
1 T. high-quality extra virgin olive oil
dash cayenne pepper
Steps
1 Done | Let's get started!Preheat oven to 375 degrees. |
2 Done | 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. |
3 Done | Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. 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. |
4 Done | 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. |
5 Done | 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. |
