White Bean Dip with Seasoned Pita Chips

by Hope Hanson
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White Bean Dip

This delicious white bean dip is a great protein-rich pick-me-up when you what a snack to boost your energy.  It’s also 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. It’s 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 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.

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