This tasty white bean dip is an incredible 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 small amount of fresh sage it fits perfectly. If you aren’t sure how much to use, start with a small amount. At that point taste and add more, if wanted.
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
Seasoned Pita Chips:
3 T. extra virgin olive oil
Black pepper and salt, 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
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 them on a lined baking sheet.
Season pita with salt and pepper before placing it 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. Expel from the oven and put it 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.