This delicious White Bean Dip is a great addition to any party menu. It’s quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. White Bean Dip is perfect with mildly seasoned Pita Chips or Vegetable Crudités.
Tip: A little bit of fresh Sage goes a long way to enhance the flavor of the White Bean Dip . If you aren’t sure how much Sage 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 Pita Chips
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 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.
Thank you,
Glenda, Charlie and David Cates
